Tuesday, December 1, 2015

Artichoke with Brussels Sprouts and Parmesan, Sauteéd Kale and Couscous with Carrot

My first roll with the Leafcutter Designs Vegetarian Recipe Dice got me kale, carrots, tomatoes, parsley, couscous, lime, Parmesan, onion, garlic, artichoke, and Brussels sprouts. I used these ingredients to create 3 elements of an entrée.

Artichoke with Brussels Sprouts and Parmesan
by Louise

1 large artichoke
1 rounded cup Brussels sprouts
1/3 cup sliced red onion
3 cloves fresh garlic, smashed and chopped
Kosher salt
Freshly ground black pepper
2 Tablespoons white wine
2 Tablespoons seasoned bread crumbs
1/2 cup shredded Parmesan cheese

Set up a bowl with ice water. Trim and stem artichoke. Using a scissor, trim the tops off the lower leaves of the artichoke. Slice off the top quarter of the choke. Using a tablespoon, scoop out the inner purple leaves of the artichoke and the fuzzy “choke". Boil in salted water approximately 40 minutes until a knife goes through the bottom with slight resistance. Plunge into ice water to stop the cooking process. Place upside down on a rack to drain. Prepare the filling.

Peel leaves off Brussels. Quarter the innermost core of the sprout. Heat oil in a sauté pan over medium/high heat and add Brussels, onions and garlic; sprinkle with salt and freshly ground pepper. Cook about 5-7 minutes, stirring occasionally. Deglaze pan with wine. Stir in bread crumbs and Parmesan cheese. Fill cavity of artichoke with 1/3 to ½ of filling. Spread leaves and stuff with remaining filling. Place artichoke in a small deep baking dish and add enough water to go ¼ way up the artichoke. Bake in 350°F oven for 30 minutes or until a knife inserted into the artichoke gives little to no resistance.

Sauteéd Kale

2 teaspoons olive oil
2 cloves garlic, smashed
4 cups washed kale, cut into bite sized pieces
Big pinch salt
Freshly ground pepper
Heat olive oil in a sauté pan over medium heat, add garlic, stir and cook until garlic is fragrant. Immediately add washed kale, salt and pepper and toss until coated. Cook 5-7 minutes until crisp-tender. Set aside.

Couscous with Carrot
1 1/4 cups water
Big pinch salt
1 cup Israeli couscous
1 large carrot, peeled and cut into small dice
1 Tablespoon lime juice

Bring the water to a boil with the salt. Add the couscous and carrot and lower heat to a simmer. Cook 20 minutes covered. Stir in lime juice. Taste and adjust seasoning if needed. Set aside.

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