Guest guest Posted June 7, 2008 Report Share Posted June 7, 2008 @@@@@ Artichokes with Tomato-Balsamic Chutney Chutney: 5 large, ripe tomatoes 1/2 medium yellow onion, peeled 1/2 bunch green onions, cleaned, trimmed 1 tablespoon grated fresh ginger 1 tablespoon olive oil 1/2 cup brown sugar 1/2 cup balsamic vinegar 1 teaspoon ground cumin 1 bay leaf Artichokes: 4 large artichokes, cooked 4 tablespoons olive oil Chutney: Remove core of tomatoes, halve and squeeze to remove seeds. Roughly chop tomatoes into large dice. Roughly chop yellow onion. Slice green onions into rounds. Put tomatoes, onions and remaining chutney ingredients into a medium saucepan and simmer for 30 minutes. Remove bay leaf. Serve at room temp over the grilled artichokes. Artichokes: Cook artichokes. Slice in half and remove spiny chokes in center. Brush artichokes with olive oil. Place the artichokes in the hottest part of a preheated grill for about 10 minutes, turning once at halfway mark. Author: Tony Baker, chef at Montrio Bistro, Monterey, Calif. Source: Casa Grande Valley Newspapers Inc. 2008 Formatted by Chupa Babi: 06.06.08 ChupaNote: This chutney is wonderful by itself, over pilaf or beans & rice, filling a baked potato. For a sweeter chutney: use a whole sweet onion, and 1 cup of raisins soaked in the balsamic vinegar you'll cook the chutney in later. I add 1 t. Aleppo red pepper flakes to the mix - just 'cause! It doesn't give much heat. ----- Quote Link to comment Share on other sites More sharing options...
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