What to do with this?

These are in my freezer. Bottoms aren’t cheap so I don’t want to waste them.
I’m thinking of simply roasting them but I’m not really sure.
Pic below because cups or bottoms aren’t the same thing as hearts but are easily confused so here’s a pic!

IMG_0039.jpeg


Originally bought for ‘Artichoke and Truffle Mustard Stuffed Conchiglioni’ recipe which has been removed from the website.
So what to do with them now?
 
SandwichShortOfAPicnic said:
These are in my freezer. Bottoms aren’t cheap so I don’t want to waste them.
I’m thinking of simply roasting them but I’m not really sure.
Pic below because cups or bottoms aren’t the same thing as hearts but are easily confused so here’s a pic!

View attachment 123195

Originally bought for ‘Artichoke and Truffle Mustard Stuffed Conchiglioni’ recipe which has been removed from the website.
So what to do with them now?
Click to expand...
Stuff them with something! I'd do spinach and crab. You could use a dairy free cream cheese and gluten free breadcrumbs with herbs and garlic to bind and bake in a little butter and white wine.
 
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SandwichShortOfAPicnic said:
These are in my freezer. Bottoms aren’t cheap so I don’t want to waste them.
I’m thinking of simply roasting them but I’m not really sure.
Pic below because cups or bottoms aren’t the same thing as hearts but are easily confused so here’s a pic!

View attachment 123195

Originally bought for ‘Artichoke and Truffle Mustard Stuffed Conchiglioni’ recipe which has been removed from the website.
So what to do with them now?
Click to expand...
That's the best part! Don't need many teeth to eat those dipped in butter! 🤣
 
My newly-acquired Flavor Thesaurus (Niki Segnit) offers up two possibilities:

1. You can cook the bottoms your preferred way, then slice them into pieces and serve as part of a baked pasta dish that includes onion, garlic, and pancetta, a creamy cheese sauce, and topped with fresh mozzarella and breadcrumbs and browned in the oven. She says it was good enough to stop a wicked argument with an ex-boyfriend dead in its tracks.

2. Cooked, use as a cup for lobster, crab, or shrimp tossed in mayonnaise or vinaigrette, or use to serve a hot dip made from slice artichoke hearts, crabmeat, mayonnaise, shallot, and Parmesan, baked with an herbed breadcrump topping. That one, says Ms. Segnit, is “Hearty enough for an iron smelter’s cocktail party.”
 
TastyReuben said:
My newly-acquired Flavor Thesaurus (Niki Segnit) offers up two possibilities:

1. You can cook the bottoms your preferred way, then slice them into pieces and serve as part of a baked pasta dish that includes onion, garlic, and pancetta, a creamy cheese sauce, and topped with fresh mozzarella and breadcrumbs and browned in the oven. She says it was good enough to stop a wicked argument with an ex-boyfriend dead in its tracks.

2. Cooked, use as a cup for lobster, crab, or shrimp tossed in mayonnaise or vinaigrette, or use to serve a hot dip made from slice artichoke hearts, crabmeat, mayonnaise, shallot, and Parmesan, baked with an herbed breadcrump topping. That one, says Ms. Segnit, is “Hearty enough for an iron smelter’s cocktail party.”
Click to expand...

Sounds like the sort of things JAS would enjoy!
 
TastyReuben said:
My newly-acquired Flavor Thesaurus (Niki Segnit) offers up two possibilities:

1. You can cook the bottoms your preferred way, then slice them into pieces and serve as part of a baked pasta dish that includes onion, garlic, and pancetta, a creamy cheese sauce, and topped with fresh mozzarella and breadcrumbs and browned in the oven. She says it was good enough to stop a wicked argument with an ex-boyfriend dead in its tracks.

2. Cooked, use as a cup for lobster, crab, or shrimp tossed in mayonnaise or vinaigrette, or use to serve a hot dip made from slice artichoke hearts, crabmeat, mayonnaise, shallot, and Parmesan, baked with an herbed breadcrump topping. That one, says Ms. Segnit, is “Hearty enough for an iron smelter’s cocktail party.”
Click to expand...

BTW how are you enjoying the book?
 
SandwichShortOfAPicnic said:
BTW how are you enjoying the book?
Click to expand...
It’s fine, sort of halfway between a narrative and a reference book.

I’m about a third of the way through, and I’m convinced that Ms. Segnit feels everything goes with anything if you just try hard enough. I think I’ve found just two instances (so far) where she says, “Don’t do that,” to some combination of ingredients.

She has a lot of quirky/funny little bits, like that “iron smelter’s cocktail party” remark, but sometimes…just sometimes, those come across as a little forced, like she’s trying too hard to be edgy with it.

For the most part, though, it’s fun and I’m glad I have it. She doesn’t have recipes per se in it, but some of her recommendations include enough instructions to work it out, and I’ve already marked four or five things to revisit, including that pasta thingamajiggy I mentioned above - I just have to pick a good fight with MrsT first, to test the theory that it’s so good it solves conflict. :laugh:
 
TastyReuben said:
It’s fine, sort of halfway between a narrative and a reference book.

I’m about a third of the way through, and I’m convinced that Ms. Segnit feels everything goes with anything if you just try hard enough. I think I’ve found just two instances (so far) where she says, “Don’t do that,” to some combination of ingredients.

She has a lot of quirky/funny little bits, like that “iron smelter’s cocktail party” remark, but sometimes…just sometimes, those come across as a little forced, like she’s trying too hard to be edgy with it.

For the most part, though, it’s fun and I’m glad I have it. She doesn’t have recipes per se in it, but some of her recommendations include enough instructions to work it out, and I’ve already marked four or five things to revisit, including that pasta thingamajiggy I mentioned above - I just have to pick a good fight with MrsT first, to test the theory that it’s so good it solves conflict. :laugh:
Click to expand...

Agree. I have her plant led Flavour Thesaurus and found the same. Useful reference book for getting the imagination flowing.
 
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