I received an old New Orleans cook book in the mail a few months back from a relative I’ve yet to meet.
The book was written by the nuns of the Old Ursuline Convent on Chartres Street in the French Quarter back in 1971.
It’s filled with sketches of NOLA landmarks, historical stories and loads of local recipes.
IT’S AMAZING. Gracias, prima Sylvia!!
I find myself flipping through the pages when in need of a little Creole inspiration.
Particularly when I’m organizing menus for catering events aka finger foods with countless limitations!
This recipe (with some minor alterations) has been my biggest hit from the aged book. They should be made at least 4 hours before service and can be served as is or stabbed with a toothpick.
Artichoke Bites (yields 48) ::
- 3 cloves of garlic, finely minced
- 2 TBS olive oil
- 16 oz artichoke hearts, drained
- 1 TBS fresh lemon juice
- 2 TBS fresh parsley, minced
- 2 eggs, slightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
- salt & pepper
Begin with the artichoke hearts. Throw them in the food processor or cut them til very fine. You DON’T want any large pieces. Set aside.
Saute the garlic in olive oil til aromatic. Add the artichokes, eggs, salt & pepper and cook over low heat for about 5 minutes stirring constantly.
Transfer the mix into a large bowl and add the crumbs, cheese, lemon and parsley. Mix well and roll into individual balls using about 1 tsp of mixture for each. Chill until firm.
*The original recipe suggests rolling the balls into a crumb-cheese mix. I don’t really think it’s necessary, but do as you please.
*USE A GOOD PARM, not the fake stuff that comes in a bag.
Click here for more artichoke love.