This cooking class demo is being held at a private home, everyone’s invited! Address will be given upon paid reservation. North Long Beach area
Saturday, June 22
4:00 – 7:00
$60.00
BYOB
Menu
Chef Debbi’s Pickled Vegetables
Grilled Artichokes with Walt’s Wharf Dip
Sweet ‘n Sour Surf and Turf Kabobs
Cold Green Bean, Tomato and Watermelon Radish Salad
Pineapple Upside Down Cake
Register here for Credit Card
If you prefer to pay by check,
Contact Debbi @ 562-243-3926 or [email protected]
Place a steamer basket into a large pot, fill with water to just above steamer bed, bring to a boil while you prepare the artichokes.
Cut about 1” – 2” off the top of the artichokes with a serrated knife. Trim the stem to the desired length. Pull off any of the smaller leaves near the bottom and take a pair of kitchen shears to cut the prickly edge off the remaining leaves. Cut the artichoke in half lengthwise, rub the artichoke with a cut lemon, add the lemon juice and rind to the pot of boiling water and place the artichokes in the steamer. Cook for 30 minutes, remove the artichokes and let cool. Remove the choke with a spoon and set the artichoke halves into a large bowl. Toss the artichokes with olive oil and season with a little sea salt and pepper.
Heat your grill to medium-high heat and grill artichokes until slightly charred, turning occasionally, about 8 minutes. Serve with Walt's Wharf dipping sauce.
