Magazine article Sunset

Artichokes in a Robust Appetizer Spread

Magazine article Sunset

Artichokes in a Robust Appetizer Spread

Article excerpt

The French peasant classic brandade (rhymes loosely with "dahd") is a robust spread of salt cod, often mixed with potatoes. This lighter version uses artichokes. Serve as an appetizer or entree.

You'll find salt cod (often in small wooden boxes) in the refrigerated section of most supermarkets.

Artichoke Brandale 1 pound skinned and boned wet salt cod water 6 large (about 3-1/2 in.) or 8 medium (about 3 in.) artichokes 3 cloves garlic, minced or pressed 1 cup olive oil 1/4 cup finely chopped parsley Croutons (directions follow)

Rinse cod under running water; place in a bowl, cover with water, and refrigerate 12 to 24 hours; change water several times. Drain cod and place in a 5- to 6-quart pan with water to cover. Bring to boil, cover, and simmer until cod is no longer translucent in center (cut to test), about 20 minutes; drain and pat dry with paper towels. Trim stems from artichokes. Pull off and discard small outer leaves. Cut each artichoke crosswise about 1 inch above the base; discard top leaves. With a sharp paring knife, cut away remaining fibrous exterior on artichoke bottoms. In a 5- to 6-quart pan half filled with simmering water, cook artichokes, covered, until bottoms are very tender when pierced, 25 to 30 minutes; drain and cool. …

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