CURTIS STONE a master chef, author and host of TLC’s new series Take Home Chef is doing a book signing!Williams-Sonoma
Mall at Short Hills
1200 Morris Turnpike
Short Hills, NJ 07078
973-467-3641
Sunday, March 25, 2007 1:00 - 3:00pm
Here is a great recipe from the TLC website: (http://tlc.discovery.com/)
Marinated Artichokes with Homemade Arugula Pesto Serves 4
Ingredients:
1 lightly packed cup/30 g fresh baby arugula leaves, stems removed
½ cup/65 g freshly grated Parmesan cheese
1/3 cup/50 g pine nuts, toasted
2 garlic cloves
½ cup/100 ml extra virgin olive oil
Salt and freshly ground black pepper
16 quartered marinated artichoke hearts, drained
Additional fresh baby arugula leaves, for garnish Cherry tomatoes, halved, for garnish
Method:
To make the pesto:Place 1 lightly packed cup/30 g of arugula, and the Parmesan, pine nuts and garlic in a blender. With the machine running, slowly add the olive oil and blend until smooth. Season the pesto to taste with salt and pepper.
To serve:
Arrange the artichokes on a platter and drizzle some of the pesto over the artichokes. Garnish with the additional arugula leaves and tomatoes. Serve and smile. Cover and reserve any remaining pesto in the refrigerator for another use.
Mall at Short Hills
1200 Morris Turnpike
Short Hills, NJ 07078
973-467-3641
Sunday, March 25, 2007 1:00 - 3:00pm
Here is a great recipe from the TLC website: (http://tlc.discovery.com/)
Marinated Artichokes with Homemade Arugula Pesto Serves 4
Ingredients:
1 lightly packed cup/30 g fresh baby arugula leaves, stems removed
½ cup/65 g freshly grated Parmesan cheese
1/3 cup/50 g pine nuts, toasted
2 garlic cloves
½ cup/100 ml extra virgin olive oil
Salt and freshly ground black pepper
16 quartered marinated artichoke hearts, drained
Additional fresh baby arugula leaves, for garnish Cherry tomatoes, halved, for garnish
Method:
To make the pesto:Place 1 lightly packed cup/30 g of arugula, and the Parmesan, pine nuts and garlic in a blender. With the machine running, slowly add the olive oil and blend until smooth. Season the pesto to taste with salt and pepper.
To serve:
Arrange the artichokes on a platter and drizzle some of the pesto over the artichokes. Garnish with the additional arugula leaves and tomatoes. Serve and smile. Cover and reserve any remaining pesto in the refrigerator for another use.
