Artichoke Heart Canoe
Hors d’oeuvres Recipe Created by Ruth Paget
Castroville,
California in Monterey County California is one of the world’s artichoke
capitals. Marilyn Monroe was even the
queen of the annual artichoke festival here.
The
artichokes like the ocean fog that comes in over the Monterey Bay in this part
of the County. Frozen artichoke hearts
work best in this recipe.
Serves
4
Ingredients:
-2
tablespoons olive oil
-1
large, peeled, and chopped onion
-1
teaspoon dry garlic
-2
cups frozen artichoke hearts
-1
cup sour cream
-8
stalks washed celery
Steps:
1-Sauté
onions and garlic in olive for 5 minutes.
2-Steam
the frozen artichoke hearts for 30 minutes.
Let them cool and chop them into small pieces.
3-Place
onion mixture with chopped artichokes.
Add in sour cream.
4-Place
the artichoke-sour cream mixture in the cavities of the celery. Cut celery stalks into 2-inch segments.
5-Place
celery segments on a tray and serve.
By
Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
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| Ruth Paget Selfie |
