bishop&holland

Dallas Fashion Blog

  • About
    • Formalities
  • Style
    • outfits
    • maternity style
    • steals and deals
    • inspiration boards
  • lifestyle
    • travel
    • Food & Drink
    • baby
    • health
    • home
  • Shop
    • Instagram
    • For Her
    • For the Kids
    • For the Home
    • For Him
    • Under $100
  • Shop Instagram
  • Contact Us
  • Holiday Gift Guides

steamed artichokes

December 12, 2013

Steamed artichokes are one of our favorite ways to start a meal. They’re simple to prepare, although you do have to plan ahead as they take about an hour of steaming to become tender. We had these for the first time at the Chart House restaurant  in La Jolla, California and fell in love! The chef was kind enough to give us an outline of how to make them, and we’ve tweaked and twisted it ever since.

Steamed Artichokes:

1. Take a kitchen scissors and cut off the thorned tips of all of the leaves. This step is mostly for aesthetics as the thorns soften with cooking and won’t stick the person eating the artichoke. By the way, in the interest of saving time, we often skip this step altogether – they still taste great!

2. Slice about 3/4 inch to an inch off the tip of the artichoke.

3. Pull off any smaller leaves towards the base and on the stem.

4. Cut excess stem, leaving up to an inch on the artichoke.

5. Rinse the artichokes in running cold water.

6. In a large pot, put a couple inches of water, 2 cloves of minced garlic, a few gluts of soy sauce, white wine & Worcestershire sauce, a few sprinkles of summer savory & a few dashes of Tabasco (sometimes we get a little crazy and generously sprinkle red pepper flakes as well!) .  Bring to a boil and reduce heat to simmer.  Add the artichokes and cover. Cook for 45 to 60 minutes or until the outer leaves can easily be pulled off.  This recipe can be for one to as many artichokes will fit in your pot. Just be sure that there is always liquid in the bottom of the pan. Cooking time depends on how large the artichokes are – the larger the artichokes, the longer they take to cook!

Now that the artichokes have cooked, its time to serve & eat.They’re usually  served with a dip, typically melted butter or light mayonnaise. We have both around here!

1. Pull off outer petals, one at a time.

2. Dip white fleshy end in butter or mayonnaise. Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal. Continue until all of the petals are removed.

3. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart. The remaining bottom of the artichoke is the heart- and in our opinion the best part! Cut into pieces and dip  into your mayo or butter – or both!

We hope you enjoy these easy to make, healthy artichokes as much as we do!

Shop Steamed Artichokes:

Cheers,

Leave a Reply Leave a Comment Filed Under: food&drink, health Tagged With: health eating, healthy appetizer, quick appetizer

caprese salad

September 30, 2013

DSC_0347

Caprese Salad:

basil

handful of organic cherry tomatoes

ciliegine mozzarella balls

baby organic spinach leaves

balsamic vinegar

Summer has come and gone (although it’s still 90 degrees in Dallas!), & we can’t help but make one last Caprese Salad. We always start with the basil we grow in our garden, and then our version varies depending on what locally sourced ingredients we find at our local Whole Foods. Today we found Durst Farms organic cherry tomatoes and used cherry mozzarella balls to keep the size of ingredients consistent. We slice the tomatoes and mozzarella in half, sliver the basil, toss and serve on a bed of baby organic spinach leaves. The finishing touch is a drizzle of balsamic vinegar.

Wine Pairing:

Sauvignon Blanc. Pair this salad with a light summery wine.  Our choice today is the Buoncristiani 2011 Sauvignon Blanc.

Caprese Salad + Sauvignon Blanc= Wine Pairing

DSC_0298

fresh basil from the garden

caprese salad

 Ingredients needed: balsamic vinegar, heirloom tomatoes, basil, ciliegine (which means cherry in italian) mozzeralla balls

DSC_0331

Drizzle balsamic over ingredients above

cheers,

Leave a Reply 2 Comments Filed Under: food&drink, health Tagged With: caprese, summer meal, wine

  • « Previous Page
  • 1
  • …
  • 3
  • 4
  • 5
  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Fall Favorites

Get B&H Daily

Instagram Lately

Ask B&H

Have a question? We’ve got an answer! Email us at hello@bishopandholland.com.

 

Where We Shop

Nordstrom
Shopbop
Anthropologie
Saks
Neiman Marcus
J. Crew
Banana Republic
Bloomingdales
Revolve
Far Fetch

Popular Posts

  • changing door knobs front door how changing our door knobs completed our home renovation
  • celine nano belt bag pink gingham midi dress What I Can Fit in the Celine Nano Belt Bag
  • Goyard Saint Louis GM Review
  • cozy sweaters for thanksgiving About Us
  • couple standing by a tropical landscape Couples Getaway at Rosewood Baha Mar

Copyright © 2023 Bishop & Holland

Scroll Up