Artichoke Pancakes With Goat Cheese Recipes

ARTICHOKE PANCAKES WITH GOAT CHEESE

Steps:

• Fill a large bowl with ice water.
• If using fresh artichokes, prepare as follows:.
• - To prepare artichoke bottoms, slice off the stems of the artichokes and remove any tough outer leaves. Place them in a large non-aluminum pot and cover them with cold water. Squeeze the lemons into the pot, add the juice and the lemon halves to the pot, and bring to a boil over high heat. Reduce the heat to a medium and cook until the artichokes are tender, about 25 minutes. Use the tines of a fork to check for tenderness.
• Place the artichokes in the ice water. When they are cool enough to handle, drain and remove the leaves and the fuzzy chokes. Trim off the edges of the bottoms.
• Preheat the oven to 350 degrees.
• Place the artichoke bottoms, eggs, and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine until the mixture forms a thick paste.
• Whip the egg whites in a dry copper or stainless steel bowl until they hold stiff peaks. Gently fold into the artichoke mixture.
• Place a cast-iron skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter (about 2 tablespoons per pancake), a few at a time, into the hot oil. When the edges begin to stiffen, turn the pancakes over and cook until lightly golden, abut 2 minutes. Place the pancakes on an oven proof plate.
• Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes.

ARTICHOKE AND GOAT CHEESE STRATA

Steps:

• Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
• Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
• Preheat oven to 375°.
• Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

JERUSALEM ARTICHOKE PANCAKES

Steps:

• Peel artichokes and place in bowl of water mixed with lemon juice as you work.
• In large skillet, melt butter and cook shallots over medium heat for about 2 minutes or until softened but not browned.
• Meanwhile, in medium bowl, beat eggs and stir in parsley, salt and pepper. Stir in shallots.
• Using fine grater or grating attachment of food processor, grate artichokes; immediately stir into egg mixture. (If grating by hand, grate artichokes back into bowl of acidulated water so they will not darken. Drain well in sieve, then dry well by squeezing in tea towel.).
• In skillet, heat half the oil. For each pancake, spoon about 2 tablespoons of batter into skillet, leaving at least 1 inch between pancakes. Flatten with spatula and cook over medium heat until golden and crisp, 3 to 4 minutes on each side. Place on hot platter and keep warm in 250°F oven. Add more oil to skillet as necessary when cooking remaining pancakes. Serve with sour cream. Makes 6 to 8 pancakes.
• Canadian Living Everyday Cookbook.
• NOTE: Jerusalem artichokes are tubers and have a potato-like texture often recommended as a potato substitute for diabetics. Just as with potatoes, they can be baked, boiled, steamed, fried, and stewed. However, they will cook faster than potatoes and can easily be turned to mush in a matter of minutes if you do not monitor them closely. Keep your eye on them and remove them from the heat source as soon as you can easily pierce them with a skewer.
• They are recommended as a potato substitute for diabetics since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control. High in iron, potassium and thiamine, low-fat sunchokes also feed the healthy bacteria (lactobacilli) in the intestinal tract.