YALE BEETS

 4-5 Beets

 1 T. Flour (wheat or barley work great.  Rice will also work well for those needing a gluten-free diet)

1/4 c. Water

1 T. Olive Oil

1 T. Honey or sweetener

1/2 c. Orange Juice

1 T. Lemon Juice

Pinch of Salt

 1)  Cook 4-5 beets until you are able to pierce them to the center with a sharp knife.  Allow them to cool and then remove the skins and slice them into rounds, sticks or 1/2 inch cubes, whichever you prefer.   If you want to save time use 2-4 c. of canned beets depending on how "saucy" you like your beets.

 2)  Dissolve the flour into the water and then place all ingredients into a sauce pan.  Cook while stirring continuously.  When flour thickens the mixture, add the cooked beets.   Can be eaten hot or cold.  If you let them chill in the refridgerator overnight it melds the flavors and makes it even more delicious.

TOMATO SALAD STUFFED ARTICHOKES

3 globe artichokes

Pare and steam the globe artichokes for 30-40 minutes or until you can pierce the stem easily with a sharp knife.

While the artichokes are steaming mix the following ingredients in a bowl:

1/4 c. lemon juice

3 c. diced tomatoes

1/4 sweet onion, finely chopped

1-2 garlic cloves, minced

1/4 c. parsley, finely chopped

1/2 c. basil leaves, thinly sliced into ribbons

1 T extra-virgin olive oil 

3/4 t. salt (we like Sea Veg Salt)  

1/2 t. onion powder

When the artichokes are done and cool enough to handle.  Cut the stems off flat with the base of the artichokes.  Dice the stems into tiny pieces and add them to the tomato mixture. Gently pull the leaves outward from the center.  Remove the center bud of the artichoke.  Save the bud for enjoying later.  Be careful not to pull the artichoke apart completely but open it up wide enough to make a bowl like cavity.  Carefully reach into the artichoke with a small spoon or knife and remove the hairy portion of the artichoke heart.  Discard the hairy portion in the compost.  

Now fill the cavity of the artichoke with the tomato mixture.  You are ready to serve!  Be sure to make a dip as once the center salad is eaten you will still have the joy of eating the bowl! 

BAKED ARTICHOKES

3 artichokes

3 cloves of garlic, husked and sliced in half length-wise

1/2 t. salt

2 T. water

2 T. oil

Prepare the artichokes by cutting the top half of the artichoke off and snipping off all leaf tip spines.  Cut the garlic cloves in half length-wise and insert one clove into the artichoke heart.  Dissolve the salt into the water and the oil.  Drizzle the oil mixture into the leaves of the artichoke so that it runs down into the leaves of the artichoke.  Wrap the artichoke in foil so it looks like a chocolate kiss.  Be sure to seal the foil so that the steam does not escape.

Bake the artichokes for 30 minutes at 400 degrees.

STEAMED ARTICHOKES

Prepare the artichoke for cooking by cutting the top 1/3 to 1/2 off. 

Then trim or cut off the tip of each artichoke petal (the spines). 

Place them in 1-2 inches of boiling water. 

The time it takes to cook an artichoke varies based on size and personal preference.  Some people like them really soft and others like them less cooked.  Start with about 30 minutes and increase it to your preference. 

To test to see if they are done, pierce the stem and into the heart of the artichoke with a sharp knife.  It should slide into the heart easily, much like the feel of a well boiled potato. 

WILKIES' ARTICHOKE DIP

1 c. raw cashews, rinsed

1+1/2 c. water or more if necessary

Blend the cashews and water until very creamy and smooth then add

 2 t. salt

1 avocado, seeded and peeled
1 garlic clove, medium to large size
3-4 T. lemon juice
1-2 T. basil, dry or fresh

 Chill and serve.