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Found 2 results

  1. Celiac.com 11/08/2016 - If you love asparagus, and you love artichokes, then this fall salad is for you. It marries shallots, lemon juice and olive oil with a dash of salt and garlic, and of course, plenty of artichokes and asparagus. Ingredients: 2 pounds thick asparagus, rinsed, tough ends discarded 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half 1 large shallot, sliced thin 2-3 tablespoons of lemon juice 2 tablespoons olive oil, divided 1 teaspoon garlic powder 1 pint grape or cherry tomatoes, halved Dash of salt Directions: Heat the oven to 400°F. Cut asparagus into 1½-inch pieces. Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad. Lay the asparagus spears in a single layer in a roasting pan, or shallow baking dish, coat with 1 tablespoon of olive oil, and plenty of salt. Roast for 8-10 minutes, turning as needed, until lightly browned and fork tender. Put the asparagus and the remaining ingredients into a large bowl and mix to combine. Add as much of the artichoke jar liquid as desired. Serve chilled or at room temperature. Option: Top with a poached egg!
  2. Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that. Try these delicious little gems for your next BBQ, tailgate, or friendly cookout. They go great with a nice cold beer, and put a nice spin on the whole 'meat on a stick' tradition. Ingredients: 2 to 3 pounds of chicken hearts ½ cup of hot water 1 lemon 3-4 cloves garlic, crushed ½ teaspoon fresh ginger 2 teaspoons kosher sea salt 1 teaspoon freshly ground black pepper ½ teaspoon paprika 1 tablespoon olive oil for basting dash smoked sea salt, optional Lemon wedges as garnish Directions: Wash and drain the chicken hearts. Add one teaspoon of sea salt to the crushed garlic to make a paste. Add hot water to get a sauce. Let cool slightly. Add lemon juice and a tablespoon of olive oil. Add the chicken hearts to the lemon/garlic sauce and marinate for an hour. Put the wooden sticks in a pot with cold water and let it absorb more water (cold not to burn). Put 5 or 6 hearts on each stick and then return them to the marinade for another 15 minutes. Remove and drip dry. Coat with salt, pepper and paprika. Baste the grill with a bit of olive oil and put the skewers on at medium-high flame. Roll hearts often so that they are nicely browned, but not burned. Serve with lemon wedges. Note: I like to give them a light dusting of smoke sea salt after they come off the grill, then hit them with the lemon.
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