{"id":1095,"date":"2010-04-21T11:00:06","date_gmt":"2010-04-21T15:00:06","guid":{"rendered":"http:\/\/www.spicesbites.com\/?p=1095"},"modified":"2010-09-08T14:08:54","modified_gmt":"2010-09-08T18:08:54","slug":"pretty-enough-to-eat","status":"publish","type":"post","link":"http:\/\/www.spicesbites.com\/pretty-enough-to-eat\/","title":{"rendered":"Pretty Enough to Eat"},"content":{"rendered":"

I think guest posts are a great way to freshen things up now and then. \u00a0I’ve been fortunate enough to have been able to do \u00a0guest posts<\/a> here and there, and now it’s my turn to have some guest posters on Spice’s Bites<\/a>!<\/p>\n

My first guest blogger is Lisa Amato, who I “met” on one of the message boards I frequent. \u00a0Lisa is a self-taught (and might I add VERY talented) photographer and an avid cook who tells me this about herself: “I have two things that scratch my creative itch.\u00a0Photography and cooking. \u00a0I love to experiment with both and have found\u00a0that my best creations come from trying new things, new tools and new\u00a0techniques.”<\/p>\n

Lisa emailed me with an amazing idea last week for a series of guest posts — she suggested submitting \u00a0a food related art photo and a recipe to complement it. \u00a0In case you aren’t aware, Lisa has her very own\u00a0Etsy shop<\/a> where she showcases her amazing art photography. \u00a0What a great idea and what a wonderful way to share her creations, both photo and food related, with you.<\/p>\n

For the first round of “Pretty Enough to Eat,” Lisa is featuring the artichoke. \u00a0Read on!<\/p>\n

\"Lisa<\/a><\/p>\n

“This spiny thistle has its origins in the Mediterranean but\u00a0is widely grown in California and is available year round. \u00a0The bud of the\u00a0flower is edible but if let on the plant, it becomes a magnificent purple\u00a0flower.”<\/p>\n

Stuffed Artichokes <\/strong><\/p>\n

Serves 4<\/p>\n

    \n
  1. Trim the stem and tops off 4 artichokes and rinse well in cold water\u00a0making sure to get between the leaves.<\/li>\n
  2. Place in a steam pot with a couple of lemon wedges and steam with the lid\u00a0on and for about 20 minutes. \u00a0Allow to cool. \u00a0Separate the leaves gently\u00a0to make room for the stuffing. \u00a0With a small pairing knife, remove the\u00a0center ‘choke’ and scoop out the fuzz using a small spoon.<\/li>\n
  3. Make your stuffing while the artichokes are steaming. \u00a0Mix together 1 cup\u00a0of seasoned bread crumbs, 1\/2 cup of shredded Parmesano Reggiano cheese, 1\u00a0Tbs minced roasted garlic, and enough chicken broth or white wine to\u00a0soften the mixture until soft and crumbly.<\/li>\n
  4. Stuff the artichoke centers and between the leaves, drizzle with olive oil\u00a0and set in a baking pan bottom down with enough water to cover the bottom\u00a0of the pan 1″ deep. \u00a0Bake covered at 350 degrees for 45 minutes. \u00a0Uncover\u00a0and bake another 5 to 10 minutes until the stuffing browns.<\/li>\n<\/ol>\n

    Lisa, that photo is breathtakingly beautiful, and your recipe is mouth-watering! \u00a0I can’t wait to see what else you come up with!<\/p>\n

    Along with this great first post, Lisa is also offering something special for Spice’s Bites readers:<\/p>\n

    Readers of Spice’s Bites get free shipping<\/strong> and a free gift<\/strong> with\u00a0any purchase in her Etsy store<\/a>. Put\u00a0“SpiceBites” in the notes at check out and you’ll be refunded on shipping.<\/p>\n

    Thanks Lisa!<\/p>\n

    If you’re interested in doing a guest post, feel free to contact me.<\/p>\n","protected":false},"excerpt":{"rendered":"

    I think guest posts are a great way to freshen things up now and then. \u00a0I’ve been fortunate enough to have been able to do \u00a0guest posts here and there, and now it’s my turn to have some guest posters on Spice’s Bites! My first guest blogger is Lisa Amato, who I “met” on one […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"_links":{"self":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts\/1095"}],"collection":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/comments?post=1095"}],"version-history":[{"count":0,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/posts\/1095\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/media?parent=1095"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/categories?post=1095"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.spicesbites.com\/wp-json\/wp\/v2\/tags?post=1095"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}