Pan-Fried Artichoke Hearts With Parsley From "A Table In Venice" / April 26, 2018 by Lindsey | Dolly and Oatmeal

Pan-Fried Artichoke Hearts w/ Parsley | Dolly and Oatmeal

hi guys! sorry, it's a been a minute since meeting you here last. i had every intention of sharing this recipe last week, but we all got hit last week with some strange form of a springtime flu (although amesy had an abbreviated version of it thanks to the flu shot)! and as if that wasn't enough, we moved to a new home last weekend as well! it was one of the quickest moves we ever had, which is why i didn't even get to share the news here first with you all. our lease was up, we saw this sweet bungalow apartment in silver lake, and so, here we are! it's such a sweet little home, and among many of its perks, it has a dishwasher, which i am so grateful for; and a quaint little garden space out front and back. i can't wait to share more here soon!

but let's switch gears a bit and talk spring, and artichokes. while artichokes are not generally my favorite, they do have a place at my kitchen table. and while i don't prepare them often, artichokes are a beautiful spring time vegetable that speak to the visual senses - they're just so dang beautiful to look at. as someone who is very visual, i look at food and i'm either into it or not. give me a big mess of food on my plate, and i'm liable not to eat much of it (maybe that's why i don't care for thanksgiving that much?). which is why this artichoke dish totally spoke to me. and i think it will to you too.

getting to the artichoke heart is science, a talent perhaps, that i don't possess. but! it challenges you in just the right way. there are thorny parts, and ways to pluck the leaves - it's an intentional process that urges you to take a closer look at the beauty of nature, it's kind of incredible. i don't see this as one of those easy, back-pocket recipes that you can throw together on a whim. but, if you love cooking, getting to know a lesser used vegetable, and want a deliciously simple little dish to share with your people, this is it.

skye mcalpine's new book, a table in venice, is a collection of recipes hailing from one of the most mystical, magical, and romantic cities in the world - venice, italy. aside from not even imagining what it must feel like to live on/in the water like its residents do, the history, and charm is kind of surreal. each and every recipe and photo in skye's book transports you to any and every lovely notion you have of venice. and while she uses dairy and gluten in many of her recipes, i can see pulling this book out to make special treats for my family. there are homemade fresh pastries like brioche from scratch. homemade pasta, a handful of risotto recipes, and an entire section dedicated to little venetian bites to nibble on with an afternoon aperitif. romantic, but realistic. it's a "treat yourself" kind of cookbook ☺️

happiest springtime, loves! xo!

Pan-Fried Artichoke Hearts With Parsley | Dolly and Oatmeal

pan-fried artichoke hearts with parsley | gf

recipe from A Table In Venice by Skye McAlpine

| serves 6 as a starter |

6 globe artichokes
1 lemon
1 tablespoon salted butter*
2 tablespoons olive oil
1 garlic clove, peeled
small bunch of fresh parsley, roughly chopped
salt and freshly ground black pepper
1/2 cup (150ml) vegetable broth

*i replaced the butter with ghee.

method

to prepare the artichokes, snap off the outer, tougher leaves. work your way around the artichoke until the leaves begin to feel soft to the touch and become paler in color. now, use a sharp paring knife to trim away the green skin around the base of the artichoke and the stem, then cut across the artichoke just below the point where the leaves meet the heart. then cut across the bottom of the artichoke so you are left with a thick, flat disk. discard all the leaves and scoop out the remaining choke. as you work, toss the cleaned hearts into a large bowl of water with a squeeze of lemon. (you can do this ahead of time, if you like, and leave them in cold acidulated water for up to 1 day).
spoon the butter and olive oil into a large frying pan and add the garlic. set over medium heat for a minute or so, until the butter has melted. now add the artichoke hearts, face down, and gently cook for 3 to 5 minutes until browned, turning them so they color lightly on both side. add the parsley, and season with a little salt and pepper. pour in the broth, cover the pan, and let cook for about 20 minutes, until the artichokes become tender; if you pierce them with a paring knife, you should feel very little resistance.
lift the lid, turn the artichokes over and pan-fry until all the stock has evaporated, about 10 minutes. serve hot or at room temperature. (the cooked artichokes will keep in an airtight container in the fridge for 2 days.)

similar recipes:

herbed black beluga lentils w/ garlic scapes & yogurt sauce

chickpea bean bowl w/ toasted breadcrumbs and dill tahini

A (Vegan) Spring Onion Dip! / April 12, 2018 by Lindsey | Dolly and Oatmeal

is there an appetizer than defines your childhood? one that you remember gathering around with family, immediate and/or distant, and noshing on, and catching up, and just having a good time? well, i do, and it was a salad dressing brand's leek soup packet that my mom mixed with sour cream and cream cheese to make an onion-y dip. she served it alongside cape cod potato chips, and it is one of my favorite food memories. my aunt would serve a similar dip at thanksgiving and christmas, so there's all sorts of nostalgic memories of my cousins and me sitting around eating chips 'n dip. i've wanted to recreate a new, vegan/dairy-free version of a traditional onion dip for a long time. whenever i did though the flavor was never right, and i couldn't really do the original recipe any justice.

but with the uptick of really good, tasty, vegan cream cheese brands on the market, i though i'd give it another go. here, there's some vegan cream cheese blended together with soaked cashews, and then mixed with sautéed, melty spring onions. it sets in the fridge and chills for few hours (or overnight), and while it's doing that, the onion flavor is developing a bit deeper as well. you can then serve it with anything you love to dip: chips, crackers, etc. i served with some lightly steamed broccoli rabe and green beans, sliced cucumber spears, and of course, potato chips. it's a pretty straightforward, and definitely a reliable little dish to fall back on when you're heading to a potluck, or having a get-together.

i shared this recipe, along with 2 others (a cashew cream of fennel & pea soup, and falafel-spiced cauliflower wraps - photos below), with my email list, in my first ever "seasonal recipe bundle". my idea behind it is to send out 3 recipes at the beginning of each season to inspire some seasonal cooking. transitions are always a tricky thing, and moving from winter to spring is especially different depending on what part of the country you live in (or world!). so, i created 3 recipes that could easily have a place at the table anywhere, and in any climate. so, if you want to sign up there's still time. you will be sent this (spring) recipe bundle as well as future recipe bundles, my photo guides, and other relevant news :) you can sign up here if you like :) and if you are on my email list, and haven't made this dip yet, then consider this the most subtle nudge to do so ;) if there's a savory spring recipe to make on my site, this one's it!

big, big love to you all!

**and be sure to tag me @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

spring onion dip | v & gf

this dip is best served cold, right out of the refrigerator. i prefer making this at least 1-2 days prior to serving it, only to maximize the flavor.

3 tablespoons extra virgin olive oil
1 1/2 cups chopped spring onions
1 1/2 cups raw cashews, soaked overnight or at least 2 hours
fine sea salt
1/2 cup vegan cream cheese (such as kite hill)
1 tablespoon lemon juice
1 1/2 teaspoons apple cider vinegar
1 teaspoon gluten-free tamari
1/4 teaspoon garlic powder
1/3 cup filtered water, plus more if necessary
chives, for garnish

method

heat a large skillet over medium heat. add 2 tablespoons of olive oil, add the onion, and a few pinches of salt, stir. cook the onions for 10-12 minutes, stirring every few minutes until they are very soft and melty. transfer to a paper towel-lined plate and let cool.
meanwhile, add the cashews, cream cheese, lemon juice, vinegar, tamari, garlic powder, water, and 1/2 teaspoon salt to the container of an upright blender (preferably high-speed). whiz everything together on high, scraping down the sides until the dip and smooth and creamy. taste and adjust the salt and/or lemon juice, as needed.
pour the dip into a bowl, and fold in the onions.
transfer to an airtight container and refrigerate for at least 3 hours, or overnight to really develop the onion flavor.
serve with sliced veggies, chips, crackers, etc.! store the dip in an airtight container, in the fridge, for up to 4 days.

Cashew Cream of Fennel & Pea Soup | Dolly and Oatmeal

Falafel-Spiced Cauliflower Wraps | Dolly and Oatmeal

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Chocolate-Drizzled Tahini Granola Bars From "The Pretty Dish" / April 5, 2018 by Lindsey | Dolly and Oatmeal

Chocolate-Drizzled Tahini Granola Bars | Dolly and Oatmeal

spring is definitely here in LA. (and i say this with the deepest acknowledgment that so many of you are still feeling the wrath of winter-spring snowstorms, or just general yucky weather. this former, life-long new yorker gets it - i am with you!) and i can't believe it, but we're coming up on a whole year of living in southern california. i feel like i'm just beginning to feel a real vibrational shift in the seasons though. maybe it was daylight savings that tipped the scale, maybe the almost 2 weeks of on-and-off rain; but there is green grass, birds happily chirping, and weeds! i never thought i would miss weeds, but i do/did! most neighbors are trimming them down, but for a few days these lovely, untamed, wild shrubs were lining the sidewalks, and it made me the happiest :)

i decided to keep this week's recipe a, not-so-seasonal recipe. we're all experiencing so many various climates depending on where we live that i didn't want to hit you with a salad, or some sort of asparagus recipe when you have snow coming down outside. so i thought something we could all get behind is chocolate!

these delicious granola bars come from jessica merchant's newest book, the pretty dish. they're pretty low maintenance as far as granola bars go, in that they're a no-bake situation, and they're also made with mostly pantry ingredients. i would say these came together in about 30 minutes from start to finish. out of the amazing 150 recipes in jessica's book, i was drawn to this one, particularly because it uses tahini, giving them a beautiful flavor. i think so many of us think of tahini as a savory ingredient, but it pairs so incredibly well in sweeter dishes, especially with the chocolate here. the recipe also makes a generous amount, certainly enough for the entire week. these impressive little granola bars check the box on just about any list you may have, including that i swapped some ingredients to give the bars a lower glycemic index. and i also went ahead and swapped the butter for coconut oil, making them vegan. (you can see my notes at the bottom of the ingredient list.)

big spring hugs! xo

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book! i love regramming you all on instagram stories! xo!

chocolate-drizzled tahini granola bars

see my notes at the bottom of the ingredient list for a vegan, and low glycemic version.

recipe from: The Pretty Dish by Jessica Merchant

| makes about 12 |

6 tablespoons unsalted butter
6 tablespoons tahini
1/2 cup honey
1/4 cup firmly packed light brown sugar
2 teaspoons vanilla extract
1 cup old-fashioned rolled oats
1 cup quick-cooking oats
1 1/2 cups brown rice cereal (i used puffed quinoa)
3 tablespoons ground flaxseed
2 tablespoons chia seeds
2 tablespoons hemp hearts
1/2 teaspoon salt
1 cup chocolate chips, melted, for drizzling
3 tablespoons sesame seeds, for topping

*my notes to make these vegan or dairy-free, and refined sugar-free:

replace the butter with equal amounts melted coconut oil
replace the honey with coconut nectar (you could also use maple syrup, but i prefer coconut nectar because it has a lower glycemic index)
swap the light brown sugar for equal amounts coconut sugar
i replaced the melted chocolate chips with this raw chocolate sauce

method

line a 13" x 9" dish with parchment paper. spray the paper with cooking spray.
in a saucepan, heat the butter, tahini, honey, and sugar over low heat. whisk until the butter melts, the sugar dissolves, and the mixture is warm. remove the pan from the heat and stir in the vanilla.
in a large bowl, stir together the oats, cereal, flaxseed, chia seeds, hemp hearts, and salt. pour the butter mixture over the dry ingredients and use a spatula to gently combine until everything is moistened. press the the mixture into the pan. drizzle with the melted chocolate. sprinkle the sesame seeds over the top. refrigerate the bar for 4 hours, or until set.
remove from the fridge and lift the parchment out of the dish. slice the bars into squares or triangles.