Baked Artichokes with Parmesan Stuffing

Baked artichokes, Parmesan, herbs and breadcrumbs.

Globe artichokes, stuffed with breadcrumbs and Parmesan

Globe artichokes are funny lookin' things! At first like a cactus (but actually a thistle) and later like a delicate flower, an artichoke is worth the patience for its nutty and creamy decadence.
Although they look a little daunting to prepare, turning an artichoke can actually be very simple, although I was surprised how much of the vegetable is not actually eaten, only the soft heart is consumed once the leaves, scratchy 'petals' and choke are removed. The revealed heart can be boiled baked, grilled, barbecued or steamed and then stuffed with whatever you fancy really - cheese bread, ham, anchovies, tomato, bacon, egg - like a homemade mini pizza! They make a great side dish or a large artichoke would be a great vegetarian dish.

Aubergine (Eggplant) Souffle

 

Aubergine, or eggplant as it is known outside of the UK, divides opinions in our home. Liz, as a former vegetarian, really loves it but I am a little unsure. I find it can be a little flavourless and perhaps a little watery. But I was determined to find a way in which I could really enjoy this ingredient. By making a rich egg mix flavoured with the aubergine and then baking it to make a souffle I think I achieved my aim. By baking the souffle in the shell of the aubergine this ensured very little food was wasted and it makes for an interesting looking accompaniment to any meal.

Potato Peeling Crisps

When making a fish pie recently, I had to peel a lot of potatoes and made a large heap of potato peelings. Usually these just get thrown in the bin and are forgotten about but I decided to put them to some use this time. Very simply, preheat the oven to 200C and heat some oil in a baking tray. When smoking hot, put the peelings in the pan and toss them in the oil with some salt, pepper and some paprika. I am sure other seasoning options could be used such as cumin, chilli and garlic. Then bake in the oven for around 20 minutes or until they are nice and crispy.

A nice little snack from something we usually throw away.