Artichoke Hummus

Artichoke Hummus

Can you ever go wrong with hummus?

Of course the answer is no! But how can you make it even better? How about throwing in one of those grilled artichokes from last week! Please and thank you! What makes this recipe even better is using all the remaining artichoke petals as a vehicle for this delicious hummus!

Artichoke Hummus

Artichoke Hummus
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Artichoke Hummus

Artichokes dipped in artichoke hummus! Does it get any better for an artichoke lover?

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 can chickpeas
  • 2 tbsp tahini
  • 1 tbsp olive oil
  • 1 clove garlic
  • 1 tbsp pine nuts
  • 1/2 lemon
  • 1 artichoke heart

Instructions

  1. Rinse the chickpeas, remove the skin if you wish. 

  2. In a food processor, add the chickpeas, tahini, olive oil, minced garlic, and lemon juice. 

  3. Cook the artichoke. (I used a precooked artichoke from earlier this week). 

  4. Add the artichoke heart to the food processor. 

  5. Pulse until high until the ingredients are well combined. 

  6. To serve, grill flatbread, clean radishes, and use the the artichoke petals. 

Recipe Notes

To cook the artichokes see my recipe from last week. 

Artichoke Hummus

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Artichoke Hummus

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

Before this week, my first and only experience with Artichokes was when I spent a semester abroad in Rennes, France. I lived with a host family who immersed me into French culture, especially in the food department. My host mom went to the market almost every day, and we only ate produce in season. In Rennes, artichoke season was late summer-early fall. And my host mom certainly took advantage of it. We would eat artichokes as an appetizer to dinner. She always served artichokes with a vinaigrette that contained mustard.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

While I lived with this family, I really tried my best to reform my picky eater ways. And certainly believed I had tricked my host mom into thinking I liked these artichokes. And I don’t really remember the taste of the artichokes because I hated the vinaigrette dipping sauce. But to make a long story short, at the end of artichoke season, my host mom goes, “Amanda, aren’t you so happy that artichoke season is over?” Busted.

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto

 

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Grilled Artichokes & Pesto

Grilling artichokes ups the flavor of this beautiful spring produce. 

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4

Ingredients

  • 2 Artichokes
  • 2 cloves garlic, minced
  • 1 lemon, juiced
  • Cooking Spray

For the pesto:

  • 12 leaves basil
  • 2 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 tbsp Parmesan

Instructions

  1. Wash, cut, and clean the artichokes. 

  2. Bring a large pot of water to a boil. Add lemon and minced garlic. 

  3. Place the artichokes face down in the pot. Cover the pot. 

  4. Cook for 25-30 minutes, until the artichoke leaves pull off easily. 

  5. Meanwhile, make the pesto. In a food processor add the basil, pine nuts, olive oil and parmesan. Pulse until well combined. Add a little more olive oil, if the pesto is not a smooth consistency. 

  6. Spray a grill plate. Place the artichokes face down on the grill plate. 

  7. Grill the artichokes on both sides for 5-8 minutes each. 

  8. Serve immediately with pesto! 

Recipe Notes

Need help cleaning and cutting your artichokes? Check out this post. 

Grilled Artichokes & Pesto

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Grilled Artichokes & Pesto

Grilled Artichokes & Pesto Grilled Artichokes & Pesto

Grilled Artichoke & Pesto

Ingredient of the week: Artichokes

Did you know that artichokes are actually flowers of a thistle!? The purple part is the top of the flower bud before it blooms and the “hairy” part is the actual flower which becomes bright purple when it bloom!

How to: Artichokes

But I’ll be the first one to admit, that breaking down artichokes can be intimidating. I don’t have a lot of experience breaking them down either! Below I took step by step photos of how to do so. I always watched this video  from Whole Foods.

Step 1: Cut off the stem.

How to: Artichokes

How to: Artichokes

Step 2: Cut of the top third and trim the tips.

How to: Artichokes

Step 3: Slice in half.

How to: Artichokes

Step 4: Remove the purple leaves and “hair.”

How to: Artichokes

How to: Artichokes

Now you are ready to cook them!

4 Facts on Artichoke Nutrition

  1. Artichokes have high amounts of phytonutrients which are antioxidants. Some research suggests that artichoke hearts have more antioxidant than blueberries, red wine, and dark chocolate. Antioxidants help fight off free radical damage. Free radical damage is linked to cancer.
  2. Artichokes are an excellent source of dietary fiber, like many vegetables. Dietary fiber helps keep you full and also keeps you regular 😉
  3. Artichokes are a good source of folic acid. Folic acid is a B vitamin that is especially important for women of childbearing age to prevent neural tube defects in babies.
  4. Artichokes are a good source of potassium. Potassium is known to help balance sodium in your blood which leads to better maintained blood pressure.

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb is a combination so delicious, it’s perfect in all forms! And today’s recipe is no exception!

Strawberry Rhubarb Popsicles

Last week I shared how I come up with some of my recipes. This one was more of a happy accident. I initially made a rhubarb compote to add too first oatmeal, followed by yogurt. And although it tasted great in both forms, I was very unhappy with how all the pictures turned out.

Strawberry Rhubarb Popsicles

So, I had a small jar of compote in my fridge, and needed a new idea for a recipe. I started by searching my fridge, freezer, and pantry for foods that go well with rhubarb. I usually keep my freezer stalked with a variety of frozen fruit, so when it comes to rhubarb, I was drawn to strawberries! Instead of a smoothie bowl, which I shared a couple of weeks ago, I decided to make my frozen mix in popsicle form!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

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Strawberry Rhubarb Chia Popsicles

Strawberry Rhubarb is a combination so delicious, it's perfect in all forms! 

Prep Time 25 minutes
Total Time 25 minutes
Servings 4 popsicles

Ingredients

For the rhubarb compote:

  • 1 rhubarb stalk
  • 1/2 cup water
  • 1/2 cup sugar
  • lemon zest

For the popsicles:

  • rhubarb compote
  • 1 cup frozen strawberries
  • 4 frozen half figs
  • 1 tbsp chia seeds

Instructions

  1. To make the compote, chop the rhubarb into 1/2 inch pieces. Add the rhubarb, water, sugar and lemon zest to a pot. 

  2. Cover the pot and turn the burner on to medium heat. 

  3. Occasionally sir until the rhubarb breaks down and the compote thickens, roughly 10-15 minutes. 

  4. Pour the compote in a jar and let cool in the refrigerator. 

  5. In a food processor, add the frozen strawberries, frozen figs, rhubarb compote, and chia seeds. Pulse until well combined. 

  6. If the mixture is too thick slowly add some of the water. 

  7. Pour the mix into 4 popsicle holders. 

  8. Freeze overnight.

  9. To remove the popsicles, run the mold under hot water. The popsicle will loosen from the mold. 

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Strawberry Rhubarb Popsicles

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

The most common question I get asked by friends and families is how do you come up with all your recipes. Well, I start by choosing the Ingredient of the week: one that is seasonal and available in Washington, DC (sometimes that’s hard in itself). Especially when I see all the fruits and vegetables in season in California! After I come up with the ingredient, I look for ideas and inspiration. Usually this involves looking through photos on Foodgawker, Pinterest, Instagram, and restaurants I have been too. I usually uses other ideas as a starting point and then make everything my own.

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

However, today’s recipe really came out of thin air. I thought the thin strips of rhubarb would look beautiful with ribbons of asparagus, and I had some spring onions in my fridge I wanted to use, so I went with it! And as far as looking beautiful, I hope you would agree it is! But I will also vouch that it tastes delicious too!

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza
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Rhubarb and Asparagus Flatbread Pizza

A pizza that looks as good as it tastes! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 rhubarb stalk
  • 6-8 spears of asparagus
  • cooking spray
  • 1 spring onion
  • 4-6 oz fresh mozzarella
  • 1 flatbread pizza dough

Instructions

  1. Preheat the oven to 350 degrees. 

  2. Wash and thinly slide the rhubarb stalks into roughly 6 inch horizontal strips. 

  3. Wash the asparagus. Use a vegetable peeler to thinly ribbon the asparagus. 

  4. Spray a grill pan and place the spring onion. Cook for 5 minutes until there are grill marks on one side. 

  5. Slice the fresh mozzarella and place it on the flatbread pizza. 

  6. Alternate the asparagus ribbons, spring onion, and rhubarb on the pizza. 

  7. Cook the pizza in the oven for 8-12 minutes. 

Rhubarb and Asparagus Flatbread Pizza

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Rhubarb and Asparagus Flatbread Pizza

Rhubarb and Aspragus Flatbread Pizza

Rhubarb and Asparagus Flatbread Pizza

Strawberry Rhubarb Almond Crisp

Strawberry Rhubarb Crisp

Strawberry and Rhubarb go together like Peanut Butter and Jelly! And I can’t share any rhubarb recipes without creating some version of a pie! I typically prefer to bake fruit crisps, over pies, ones that are heavy on fruit and light on butter. Even still this one doesn’t skimp on taste!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

And, similar to my blueberry crisp, somehow I always make a little room for a scoop of vanilla ice cream!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
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Strawberry Rhubarb Almond Crisp

The perfect quick and easy strawberry rhubarb crisp 

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients

  • 1/3 cup AP flour
  • 1/3 cup old fashioned oats
  • 1/3 cup sugar
  • 3 tbsp cold butter
  • 2-3 rhubarb stalks
  • 1 pint strawberries
  • 3 tbsp sugar
  • 1 tbsp flour
  • 1 tsp vanilla
  • 3 tbsp almonds

optional

  • ice cream
  • mint leaves

Instructions

  1. Preheat the oven to 375 degrees. 

  2. Make the streusel, mix together the flour, oats, sugar, and butter in a medium bowl. Use your fingers until the butter is well combined. Refrigerate until needed. 

  3. Wash and chop the rhubarb and strawberries. 

  4. In a 1 quart pyrex, add the rhubarb strawberry extra sugar, flour, and vanilla. Top with the streusel. Then top with almonds

  5. Bake in the oven for 35-40 minutes, until the crust is golden brown

  6. Garnish with mint leaves and serve with a scoop of vanilla ice cream. 

Strawberry Rhubarb Crisp

Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Ingredient of the week: Rhubarb

Ingredient of the week: Rhubarb

Happy May! I can’t think of a better way to celebrate these spring time temperatures than with Rhubarb (especially in pie form). Did you know that Rhubarb is actually a vegetable! Now you might feel even better about adding it to your pie! But, be careful! Did you know the leaves of the rhubarb plant are actually poisonous!

Ingredient of the week: Rhubarb

Four Facts to know about Rhubarb Nutrition

  1. Rhubarb is a good source of Vitamin K. Adequate levels of Vitamin K help limit neuronal damage and stimulate brain activity, which may be important for Alzheimer’s Disease
  2. Vitamin K is also important for bone health. Vitamin K helps promote bone formation and bone strengthening
  3. Rhubarb is very low calorie, 100 grams of rhubarb, only has 20 calories. (pucker up if you plan on eating that much Rhubarb!)
  4. Rhubarb is also a good source of Vitamin C

Ingredient of the week: Rhubarb

Storage information: Fresh rhubarb is perishable. Place the stalks in a plastic bag and store in the refrigerator to help retain moisture. Rhubarb lasts in the refrigerator for 3-5 days.