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Full Online Book HomeLearning KitchenVegetables - Artichoke - Jerusalem Artichoke Relish
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Vegetables - Artichoke -  Jerusalem Artichoke Relish Post by :Brad_Pollina Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1012

Click below to download : Vegetables - Artichoke - Jerusalem Artichoke Relish (Format : PDF)

Vegetables - Artichoke - Jerusalem Artichoke Relish

2 quarts Jerusalem artichokes, well scraped and peeled
2 large onions, quartered
1 1/2 cups white vinegar (5%acidity)
1 1/4 cups firmly packed brown sugar
1 1/2 tbl. salt
1 tbl. celery salt
1 1/2 tsp. ground allspice
1/2 tsp. ground turmeric
1/4 tsp. red pepper

Position knife blade in food processor bowl; add artichokes and onion. Top with cover; process until finely chopped. Combine artichoke mixture and remaining ingredients in Dutch oven, stirring well. Bring to a boil; reduce heat, and simmer 30 minutes or to desired thickness. Spoon into hot, sterilized half-pint jars, leaving 1/2 in. of headspace. Cover at once with metal lids, and screw on bands. Process relish in boiling-water bath 10 minutes. Yield: 6 half-pints
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1 package refrigerated pizza crust 1 (6.5 Oz) jar marinated artichoke hearts1 ounce fresh Parmesan cheese2 ounces sliced salami, about 8 slice1/2 cup pitted ripe olives1/2 cup green bell pepper1/4 cup red onion2 plum tomatoes1 cup shredded mozzarella cheese1 tsp. dried oregano leavesPreheat oven to 425° F. Roll pizza dough into 14” circle on 15” Round Baking Stone using Dough and Pizza Roller. Drain artichoke hearts, reserving marinade. Lightly brush crust with small amount of marinade using the Pastry Brush. Bake crust 8 minutes; remove from oven. Grate Parmesan cheese using Cheese Grater; sprinkle over crust. Stack salami slices; cut into

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1 loaf of Italian bread, day old for grating 1/2 cup of Italian parsley or curley 2 cloves of garlic, crushed or you can use garlic salt 1/2 cup of aged grated cheese, Romano, macaroni or reggiano 1/4 teasp of salt 1/4 teasp of pepper 4 medium to large firm artichokes Mix all ingredients very well, taste for seasoning. Cut artichokes stem off so artichoke can stand up. Cut outside leaves about half way so sticker is removed. Open chokes wide enough for stuffing. Stuff artichokes, don't be stingy! Place in a pot large enough to hold the 4 chokes snug.