FOODSERVICE: Roasted Baby Artichokes With Cucumber Raita And Saffron Bread Crumbs
A unique spin on stuffed artichokes using tender baby artichokes for a more substantial bite. Perfect for buffets, plated dishes, or passed hors d’oeuvres.
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Ingredients
- 200 medium baby artichokes – cleaned and halved
- 8 lemons
- 1 gallon of water
- 2 cups extra virgin olive oil or enough to coat all the artichokes
- Salt
- pepper
- 16 cups full-fat Greek yogurt
- 8 cucumbers – peeled and grated
- 4 yellow onions – brunoised
- Juice of 2 lemons
- Zest of 4 lemons
- 2 tablespoons chili powder
- 4 sprigs mint – chiffonade
- 8 sprigs of dill – rough chopped
- 2 bunches of parsley – rough chopped
- 2 loaves of sourdough bread – crust removed
- 8 cloves garlic – smashed
- 1 pinch of saffron – roughly 20 threads
- 1 pound of butter
- Salt to taste
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