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Creative chef types: help?

post #1 of 10
5/6/10 at 11:08pm
Thread Starter 
So, my girlfriend's brother has something of an office Iron Chef contest tomorrow. The theme ingredients are artichokes and mint.

He's not required to use them both together, but he's up for something different and I was wondering if anyone had bright ideas for combining these two. I figured there's a way to cook the chokes and dress them using the mint, but I'm not too sure beyond that...
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post #2 of 10
5/6/10 at 11:10pm
Sure, turn the artichoke bottoms, make a sauce Paloise, boil the bottoms, hollow them out and fill with the sauce. Then serve with some sort of roast meat.
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post #3 of 10
5/6/10 at 11:13pm
deep fry that bad boy + mint aoli how about some sort of artichoke in a creamy cheese sauce baked with crispy top of sort, then use the mint in a drink somewhere along the line. Artichoke could be blended with some sort of milk/cream sauce, then put through a strainer and the liquid used as a sauce over soemthing like veal scallopini, or to add flavor like to mashed potatoes honestly I have idea what I'm talking about
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post #4 of 10
5/6/10 at 11:30pm
Thread Starter 
Awesome, thanks guys! no guarantees he'll go for it, but it beats a plate of marinated artichokes from gristedes.
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post #5 of 10
5/6/10 at 11:31pm
Take the hearts and slice them thinly and place in a lemon-water bath.

Make couscous with chicken stock and a little cumin. Then mix the couscous with chopped mint, nicoise olives, and roasted pine nuts.

Sautee the artichokes in olive oil with chopped shallots, then place some water in the pan and cover to cook thoroughly and until tender. Salt the chokes.

Mix the chokes with the couscous mixture and salt to taste. You then place this mixture into hollowed-out yellow bell peppers which have their bottoms slightly shaved off to provide stability while standing upwards. Also, cover the peppers with olive oil. You then cover this mixture, within the peppers, with grated Parmesan. Lastly, oil the top of the pepper and place on top of the pepper in an askew position and then place the peppers into a 400 degree oven until the tops of the peppers blister - but test the tenderness of the sides of the peppers with a toothpick. You can serve them warm or cold.
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post #6 of 10
5/7/10 at 6:21pm
jeez, what kind of iron chef pairs artichokes and mint? that's a hard combination to mix up. like tomatoes and basil.
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post #7 of 10
5/8/10 at 12:37am
Thread Starter 
Quote:
Originally Posted by HORNS View Post
Take the hearts and slice them thinly and place in a lemon-water bath.

Make couscous with chicken stock and a little cumin. Then mix the couscous with chopped mint, nicoise olives, and roasted pine nuts.

Sautee the artichokes in olive oil with chopped shallots, then place some water in the pan and cover to cook thoroughly and until tender. Salt the chokes.

Mix the chokes with the couscous mixture and salt to taste. You then place this mixture into hollowed-out yellow bell peppers which have their bottoms slightly shaved off to provide stability while standing upwards. Also, cover the peppers with olive oil. You then cover this mixture, within the peppers, with grated Parmesan. Lastly, oil the top of the pepper and place on top of the pepper in an askew position and then place the peppers into a 400 degree oven until the tops of the peppers blister - but test the tenderness of the sides of the peppers with a toothpick. You can serve them warm or cold.

That also sounds wonderful. Thanks for the idea - I might do that myself this weekend.
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post #8 of 10
5/9/10 at 9:43pm
Quote:
Originally Posted by foodguy View Post
jeez, what kind of iron chef pairs artichokes and mint? that's a hard combination to mix up. like tomatoes and basil.

I love the use of this in a sarcastic manner. The cooking equivalent of rocket scientist?
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post #9 of 10
5/9/10 at 9:46pm
great call.

Quote:
Originally Posted by iammatt View Post
Sure, turn the artichoke bottoms, make a sauce Paloise, boil the bottoms, hollow them out and fill with the sauce. Then serve with some sort of roast meat.
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post #10 of 10
5/9/10 at 9:48pm
this sounds really good.

Quote:
Originally Posted by HORNS View Post
Take the hearts and slice them thinly and place in a lemon-water bath.

Make couscous with chicken stock and a little cumin. Then mix the couscous with chopped mint, nicoise olives, and roasted pine nuts.

Sautee the artichokes in olive oil with chopped shallots, then place some water in the pan and cover to cook thoroughly and until tender. Salt the chokes.

Mix the chokes with the couscous mixture and salt to taste. You then place this mixture into hollowed-out yellow bell peppers which have their bottoms slightly shaved off to provide stability while standing upwards. Also, cover the peppers with olive oil. You then cover this mixture, within the peppers, with grated Parmesan. Lastly, oil the top of the pepper and place on top of the pepper in an askew position and then place the peppers into a 400 degree oven until the tops of the peppers blister - but test the tenderness of the sides of the peppers with a toothpick. You can serve them warm or cold.
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