Tag Archives: roma tomatoes

Artichoke & Tomato Casserole

Artichoke & Tomato Casserole
Serves 4
In common English, an artichoke is a big thistle plant that is native to the Mediterranean. The artichoke grows wild in the south of Europe and is cultivated in the United States, primarily in California. The leaves proceed from the base of the stem and are long and somewhat spiny. Most often, large Artichokes are cooked (upside down) in a mildly acidified water (with lemon juice) until tender (when the bottom most leaves pull away easily from the choke. The artichokes are then removed from the water and either eaten hot or chilled. The leaves are removed and arranged on a platter and are then dressed with a flavorful dressing (like Italian, Caesar or a Lemony Style Dressing). Smaller Artichokes have leaves too small to extract much “pulp” off when eating and therefore the leaves are eaten whole if small and tender. Both sizes of Artichokes can be stuffed and Baby Artichokes can be grilled very successfully.
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  1. 2 Artichokes, medium sized
  2. 2 Tbsp. Lemon Juice, Fresh
  3. 2 Sweet Onions, medium sized, sliced thick
  4. 2 Tbsp. Olive Oil
  5. 1 tsp. Italian Herb Seasoning
  6. 2 Roma Tomatoes, medium sized, sliced
  7. 6 oz. Pepper Jack Cheese, sliced
  8. 1 cup Marinara Sauce or Bearnaise Sauce
  1. Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about ¼ inch thick. Toss with lemon juice to prevent discoloration; set aside.
  2. Saute onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning.
  3. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish.
  4. Cover dish with lid or foil. Bake at 375°F for 40 minutes.
  5. Serve with Marinara Sauce or Sauce Bearnaise.
Nino Salvaggio https://www.ninosalvaggio.com/

Anaheim Pepper Pockets with Salsa

Anaheim Pepper Pockets with Salsa
Serves 6
The name Anaheim refers to a mild variety of the New Mexican chili pepper and is a member of the Capsicum genus. They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim, California area in the early 1900’s. But they’re also known as California, Chilacate, Chile de Rista, Chimayo and Hatch Chiles. The Anaheim Chile is usually medium green in color and has a long, narrow shape. The red strain is also called the Chile Colorado. These peppers are excellent (cooked) in soups and stews and (raw) in Salsas. Perhaps the Anaheim Chiles greatest claim to fame is their use in Chile Rellenos. A cheese stuffed pepper, fried in an egg batter and served with an enchilada style sauce..
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  1. 12 Anaheim Peppers
  2. 12 Egg Wrapper Skins 6" x 6"
  3. 3/4 lb. Monterey Jack Cheese, shredded
  4. 4 Roma Tomatoes, seeded & diced
  5. 1 cup Refried Beans
  6. 1 Egg
  7. As Needed - Frying Oil
  8. 24 oz. Nino's Santa Fe Style Salsa
  1. Char the peppers by holding them over an open flame of a gas burner (with metal tongs) until they fully blister. Once blistered and while still hot, place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. (Optionally, the peppers may be placed under a broiler to blister the skins.)
  2. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds.
  3. Stuff the chiles equally with the cheese, tomatoes and refried beans.
  4. Season the interior with salt & pepper to taste.
  5. Place the stuffed peppers in the center of the egg wrapper skins (corner to corner). Paint the perimeter of the skins with beaten egg and fold diagonally over the pepper.
  6. Heat oil to 350° F and fry stuffed wrappers until golden brown.
  7. Remove onto absorbent paper then serve with Nino’s Santa Fe Style Salsa (& optionally Sour Cream).
Nino Salvaggio https://www.ninosalvaggio.com/