Cheesy Scones

I came home late earlier this week. No time to really cook. So I pulled out a couple of jars of summer soup and made savoury scones (biscuits to the Americans) to go with it.

But I didn’t want plain scones…

These are what I threw together, and they were divine.

1 cup all-purpose flour
3/4 cup whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
60 g butter (about 4 Tbs)
1/2 cup chopped parsley
1/4 cup chopped dill
1 cup grated cheddar cheese
2 small leeks (about 1/2 cup), finely chopped
3/4 cup milk

Combine flours, baking powder and salt in a large bowl. Cut butter in until it’s the consistency of coarse meal. Mix in the herbs, cheese, and leek. Stir in the milk. On a well-floured board, knead the dough gently 4 or 5 times, then roll out to 1.5 cm (5/8 inch) thickness. Cut into squares or use a biscuit cutter.

Bake on an ungreased sheet 15 minutes at 200ºC (400ºF).

An Abundance of Artichokes

It’s a terrible thing, having excess gourmet vegetables. We are in our usual springtime artichoke excess. It’s not unusual for us to eat eight or nine artichokes five days out of seven.

A quick online search shows artichokes currently selling for anywhere from US$3 to 10 per pound (that’s NZ$9-31/kg). Given we easily eat a kilo per meal…Well, you get the idea. If we had to pay for them, we couldn’t afford them.

Of course, the problem remains–what do you do with that many artichokes? We preserve quite a few for use at other times of the year, but that still leaves plenty to enjoy during the season.

We eat a lot of artichokes in risotto, pasta, pizza, and gratins. The other day, I tried a new way of preparing them–crusted with parmesan and baked.

It’s simple, if a bit time-consuming (it would be trivial if you simply bought canned or frozen artichokes).

First, prepare the artichokes: snap off the outer leaves, peel the base and stem, trim off the top 1/3 of the leaves, remove the choke and any spines on the inner leaves, and cut the remaining heart into wedges. Drop wedges into a bowl of lemon juice and water as you go to avoid browning. Drain and steam for 3-5 minutes, until just tender, but not falling apart.

Then prepare the breading: mix in a medium bowl 1 cup bread crumbs, 1 cup grated parmesan cheese, 1/4 cup finely chopped parsley, 1 tsp salt, 1 tsp paprika, 1/8 tsp cayenne, and black pepper to taste.

In another bowl, beat two eggs.

Dredge the artichoke wedges first in the egg, then in the breading to coat thoroughly. Arrange in one layer on an oiled baking sheet. Bake for about 20 minutes at 190°C (375°F) until brown.

I served them plain, but they would be lovely with a dipping sauce like aioli or skordalia. They made a delicious accompaniment to the tiropitas (spinach and feta triangles) and salad that rounded out the meal.