The Sideline gets the spotlight in this week’s Greek side dishes that pair beautifully with fish, poultry, or meat—an accompaniment for every main course you come up with. The sides have it in Flippin’ Greek!
 
The recipes below partner with episodes on our new YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. The link from each recipe to its YouTube episode will be active on the day of the week noted. Join us!

​EGGPLANT BAKE (episode S2 E29)
First up, a vibrant flavor-infused eggplant dish loaded with bell pepper, tomatoes, herbs, and feta that can also be served as a vegetarian main course.
 
KOUZINA TIP: Soaking in saltwater for 15 to 30 minutes takes the bitterness out of eggplant and also flavors the vegetable. Soaking is the preferred method but if you’re short on time, place the eggplant slices, in a single layer, on a paper-towel-lined cookie sheet, liberally sprinkle with sea salt, and let stand 5 minutes. The towels will turn a brownish color as the salt draws the bitter fluids out of the eggplant.
 
PREP TIME: 15 minutes, plus standing
COOKING/BAKING TIME: about 40 minutes
SERVINGS: 4 to 6
 
2 medium eggplants (1 1/4 lbs)
Sea salt
2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
Freshly ground pepper
2 medium onions, sliced (2 cups)
2 red bell peppers, chopped (1 3/4 cups)
3 garlic cloves, chopped
3 plum tomatoes, chopped (about 1 1/2 cups)
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried mint
1/4 cup crumbled Greek feta
 
1. Peel the eggplants and cut lengthwise into slices. Transfer to a large bowl and fill with enough water to cover, then stir in 1 tablespoon sea salt. Let stand at least 15 minutes or up to 30 minutes. Drain and pat dry with paper towels. Spread the slices out in a single layer and drizzle with 1 tablespoon olive oil and season with salt and pepper.
 
2. Heat a grill or grill pan and place the eggplant, seasoned side down, on grill; drizzle the other side with 1 tablespoon olive oil and season with salt and pepper. Cook until golden, about 2 1/2 minutes per side. Transfer to a baking dish.
 
3. Meanwhile, in a large skillet, heat the remaining 2/3 cup olive oil over medium heat and sauté the onion until golden, about 10 minutes. Add the bell pepper and garlic and sauté until softened, about 5 minutes. Add the tomato, parsley, and mint, and season with salt and pepper. Stir until combined, cover, and cook 10 minutes.
 
4. Meanwhile, heat oven to 375°F. Top the grilled eggplant slices with the vegetable mixture and feta. Bake 15 minutes. Serve hot.

​BROCCOLI-ZUCCHINI TOSS (episode S2 E30)
For our second side, we combine two veggies with a sprinkle of shredded carrot for color, then toss it all with a zesty Greek ladolemono (olive oil and lemon juice) dressing. The dressing will enhance just about any veggie, turning even the fussiest of kids (and grownups) into veggie lovers. It’s a win-win on fish as well!
 
PREP TIME: 15 minutes
COOKING TIME: about 10 minutes
SERVINGS: 4 to 6
 
1 large head of broccoli, broccolini, or broccoli rabe, or a combination (about 12 oz)
1 medium zucchini (about 8 oz)
1/3 cup shredded carrot
 
LADOLEMONO DRESSING
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/8 teaspoon Aleppo pepper
 
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Cut the broccoli and zucchini into bite-size pieces. Place in the basket, cover, and steam until just tender, about 10 minutes. Remove from heat, transfer to a large serving bowl, and toss in the carrot. Set aside.
 
2. Make dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the vegetables and gently toss to combine. Serve warm, at room temperature, or slightly chilled.

SCALLION-ZUCCHINI PANCAKES (episode S2 E31)
Our third side pairs scallions and zucchini in this savory pancake dish. We folded some feta and herbs into the batter for deliciousness that can also be eaten as a light vegetarian meal. If serving as a meal, top with our Greek-Yogurt Aioli with Dill (see our Meat-Pie Fry recipe in our Super Bowl Fryers blog, video on Flippin' Greek! ).
 
KOUZINA TIP: To quickly squeeze the water out of the shredded zucchini, use a potato ricer.
 
PREP TIME: 25 minutes
COOKING TIME: about 25 minutes
SERVINGS: 4 to 6 (about 15 pancakes)
 
6 scallions, chopped (1 1/2 cups)
1 large zucchini  (about 10 oz)
1/2 cup crumbled Greek feta
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup water
3 large eggs, lightly beaten
Extra-virgin olive oil, for frying
 
1. Place the scallion in a large bowl. Shred the zucchini and squeeze out the excess water; add the zucchini to the scallion along with the feta, dill, parsley, salt, and pepper.
 
2. In another bowl whisk together the flour and baking powder. Whisk in the water until combined, then add the eggs and whisk until smooth and not lumpy. Stir into scallion-zucchini mixture until combined well.
 
3. In a large skillet, heat about 1/2 inch of olive oil over medium-low heat. Using a ladle, scoop the batter into the skillet, flattening like a pancake, to form patties about 3 inches in diameter. Cook until golden brown, about 4 minutes per side. Serve warm.

GREEN BEANS WITH SAUTÉED ONION & TOASTED ALMONDS (episode S2 E32)
For our final side, we’re tossing fresh green beans with golden onion, garlic, and crunchy almonds. It’s one of our elegant go-to recipes that we make often, and you will too.
 
PREP TIME: 10 minutes
COOKING TIME: about 15 minutes
SERVINGS: 4 to 6
 
1 1/2 pounds green beans, rinsed and trimmed/string removed
1/4 cup extra-virgin olive oil
1 large onion, sliced (about 2 cups)
2 cloves garlic, thinly sliced
Sea salt
Freshly ground pepper
1/3 cup toasted slivered almonds
 
1. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Place the green beans in the basket, cover, and cook until bright green, about 5 minutes.
 
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and golden, about 10 minutes. Add the garlic and cook until golden, about 2 minutes more. Add the green beans and almond slivers to the onion mixture, season with salt and pepper, and toss to coat well with oil. Cook until the beans are just fork-tender, about 3 minutes. Transfer to a serving bowl and serve warm.
 
Recipes copyright © Kukla's Kouzina 
 
I hope you enjoyed our week of Sideline recipes. Get cooking, Greek-island style!
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you here next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

 
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™ is our new cooking series on YouTube and the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.

​Copyright © 2021 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek!™ / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Flippin’ Greek!, our brand new cooking series on YouTube, is the next exciting chapter in our kouzina. It’s four episodes a week, Monday through Thursday, featuring familiar non-Greek recipes we flipped to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for viewers to quickly learn how to recreate foods and beverages/cocktails right alongside us.

The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
 
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
 
This week is packed with fun slider flips that will bring the whole family to the table. The link from each recipe to its YouTube episode will be active on the day of the week noted. Get your spatula and come cook with us!
​

We’ve taken four different sliders and turned them into mini biftekia by flavoring them Greek to spoil you forever. From the traditional lamb, to stuffed with Greek feta cheese, to vegetarian, to seafood, there’s one for every appetite! The recipes below partner with our YouTube episodes to show you how we do it in our kouzina. Join us!
 
KOUZINA TIP: Pita scraps can be lightly toasted and ground in a food processor to make breadcrumbs.
​

Monday
BIFTEKIA SLIDERS – THE BASICS (episode 109)
If you’d like to reduce the calories and fat, use ground chicken or turkey instead of the meats listed. Don’t overhandle the meat as it could become tough.
 
PREP TIME 10 minutes
COOKING TIME about 8 minutes (for unfilled)
MAKES 4 sliders
 
1/2 pound ground lamb (or equal amounts of lamb and beef, lamb and pork, or all three)
1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder (or 1 small clove, minced)
 
In a bowl, stir together the meat and 1/4 cup olive oil until combined well and the oil is absorbed. Stir in the lemon juice until absorbed. Stir in the parsley, salt, pepper, oregano, and garlic just until combined. Shape into 4 oval patties, flattening slightly. Follow next recipe to fill.
 
To cook unfilled: In a skillet, heat remaining 2 tablespoons olive oil over medium heat. Add biftekia and cook until browned, turning once, 3 to 4 minutes per side, for medium.

Tuesday
FILLED BIFTEKIA SLIDERS(episode 110)
We love to fill these sliders with our zesty feta dip, Tyrokafteri (from our Spreads & Dips cookbook), but you can also make them with plain feta.
 
PREP TIME 15 minutes (includes making Biftekia Sliders)
COOKING TIME about 6 minutes
MAKES 4 filled sliders
 
2 tablespoons extra-virgin olive oil
1 recipe Biftekia Sliders (above)
1/4 cup Tyrokafteri (from our Spreads & Dips cookbook) or 1/4 cup crumbled Greek feta
2 gyro pitas, warmed
Lettuce
Tomato slices
Tzatziki (yogurt sauce, from our Meze and Spreads & Dips cookbooks), for serving
Fresh dill sprigs, for garnish
 
1. In a cast-iron skillet, heat the olive oil over medium heat. Make a dent in the center of the biftekia and fill each with 1 teaspoon to 1 tablespoon of Tyrokafteri or feta. Shape meat around the filling to seal it in and flatten slightly. Cook until browned, 2 to 3 minutes per side.
 
2. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, tomato, a filled bifteki, and a dollop of Tzatziki. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.

Wednesday
VEGGIE BIFTEKIA SLIDERS(episode 111)
These delicious sliders are perfect for fasting Fridays, Lent, or anytime you want to take a break from meat. They take a little time to prepare but you can make these ahead and freeze them to enjoy anytime (double the recipe so you have plenty)!
 
GO VEGAN: To turn this recipe into a vegan version, omit the cheese and increase the rice to 1 cup (the cheese and rice bind the burgers together, so doubling the rice is needed to keep them from falling apart). Use vegetable broth to make the rice. Prepare as directed.
 
PREP TIME 40 minutes
COOKING TIME 25 minutes
MAKES 4 sliders
 
SLIDERS
4 ounces white mushrooms
1 tablespoon extra-virgin olive oil, divided
2 tablespoons diced onion
1 ounce cremini mushrooms, diced (2 mushrooms)
2 tablespoons finely diced red bell pepper
2 tablespoons finely diced zucchini
1/8 teaspoon allspice (mbahari)
1/4 teaspoon cumin
2 tablespoons grated carrots
1/2 cup cooked arborio rice (cook with chicken broth, do not add salt or butter)
1/4 cup shredded graviera cheese
1 medium egg, lightly beaten
1 1/2 tablespoons fresh julienned basil
1/2 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon sea salt
Pinch freshly ground pepper
2 tablespoons plain breadcrumbs
*
2 tablespoons extra-virgin olive oil
2 gyro pitas, warmed
Lettuce
4 cucumber slices (optional)
Hummus or Eggplant Dip (both from our Meze and Spreads & Dips cookbooks), for serving
Fresh flat-leaf parsley sprigs, for garnish
 
1. In food processor, pulse the white mushrooms until finely chopped. Set aside.
 
2. In large saucepot, heat 1/2 tablespoon olive oil over medium heat. Add the onion and cook until softened, 3 to 4 minutes. Add the white mushrooms and cook, stirring occasionally, 5 minutes. Add the cremini mushrooms, bell pepper, zucchini, allspice, and cumin; cook 5 minutes, until most of the liquid has evaporated. Add the carrots and cook 2 minutes more. Remove from heat and cool to warm.
 
3. Meanwhile, in food processor, pulse the rice until finely chopped. Transfer to a medium bowl. Stir in the mushroom-vegetable mixture, cheese, egg, basil, parsley, salt, and pepper until combined well.
 
4. Place the breadcrumbs in a shallow dish. Shape mixture into four 1/2-inch-thick oval patties. Coat patties with breadcrumbs. (Can be made ahead. Wrap each patty in plastic wrap, place in a resealable heavy-duty plastic bag, and freeze up to 3 months. Defrost in refrigerator before cooking.) In the same skillet, heat remaining 1/2 tablespoon oil over medium-high heat. Cook patties until golden brown and crisp, 4 to 5 minutes per side.
 
5. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a veggie bifteki, and a dollop of hummus or eggplant dip. Garnish with parsley sprigs, if desired. Top each with a pita round and serve hot.

Thursday
SALMON BIFTEKIA SLIDERS(episode 112)
Salmon is flavorful and makes a juicy slider. Other tasty seafood options are finely chopped shrimp or crab. You can turn leftover cooked seafood into a slider too—see the instruction following the directions for the ingredients you’ll need. Our lemon-olive oil aioli is the perfect topper!
 
PREP TIME 15 minutes
COOKING TIME 5 minutes
MAKES 4 sliders
 
LADOLEMONO AIOLI
1 1/2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon sea salt
Pinch freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
1 tablespoon Dijon mustard
*
SLIDERS
1/4 cup extra-virgin olive oil, divided
1/2 pound salmon (or leftover cooked salmon), minced
3 tablespoons breadcrumbs
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 tablespoon chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon minced garlic or a pinch garlic powder
*
2 gyro pitas, warmed or lightly toasted
Lettuce
4 cucumber slices (optional)
*
Fresh dill sprigs, for garnish
 
1. Make Ladolemono Aioli: Whisk together the olive oil, lemon juice, salt, pepper, and garlic until emulsified. Whisk in the mustard until combined and creamy.
 
2. Preheat grill (brush grates with oil) to high heat (or heat 2 tablespoons olive oil in a grill pan over medium-high heat).
 
3. Make sliders: In a bowl, combine the salmon, 2 tablespoons olive oil, the breadcrumbs, lemon juice, shallot, dill, egg, salt, pepper, and garlic*. Shape mixture into four 1/2-inch-thick oval patties. Cook 3 minutes, then turn and cook 2 minutes more for medium-well (3 minutes more for well doneness).
 
4. Meanwhile, using a 3-inch biscuit cutter, cut the pitas into 8 mini rounds. Build each slider starting with a pita round for the base, then layer with lettuce, cucumber (if using), a salmon bifteki, and a dollop of Ladolemono Aioli. Garnish with dill sprigs, if desired. Top each with a pita round and serve hot.
 
*If using leftover cooked salmon or other seafood: In a bowl, combine 1/2 pound cooked minced salmon, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1 tablespoon chopped dill. Prepare pita rounds with lettuce and cucumber (if using); divide salmon among them, topping each with aioli, dill sprig, and another pita round.
 
Recipes copyright © Kukla's Kouzina

Thanks to Kontos Foods for their fresh and delicious pita products!

I hope you enjoyed our week of slider makeovers. Join us next week for flipped Desserts with Yogurt.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / Flippin’ Greek! / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

​Artichokes, a star ingredient in Greek cuisine, are now in full season. This week we're showing you how to marinate fresh artichoke hearts, then we’ll add them to a salad that will have you loving this sweet vegetable.

(For more on how to prepare fresh artichokes, check out our Greek Artichokes 101 blog.)

1. Start with fresh artichokes that are in season.
 
2. Look for firm round artichokes that are green without brown spots or stems that look woody (a sign that they’re not so fresh).
 
3. Prepare a very large bowl with acidulated water: Combine the juice from 1 fresh lemon with 3 to 4 cups of cold water.
 
4. Cleaning the artichokes: Rinse well under cold running water. Snap off the tough outer leaves and discard. Snap off the remaining dark green leaves and reserve to use in a soup or stew (if saving for a future use, transfer the leaves to a freezer bag, press out all the air, seal and freeze up to 1 month; if using the same day, transfer to the acidulated water). Trim the base of the artichokes, removing the trimmed leaf remnants until you just reach the heart. Hold the heart firmly in one hand and, using a spoon, scoop out the choke and discard (follow along with this how-to).
 
5. After cleaning each artichoke, immediately transfer to the acidulated water, submerging completely. This will keep the artichokes from discoloring and turning brown (this method also works for fruit and other vegetables as well).
 
6. Leave the artichokes in the acidulated water until ready to marinate.

Marinated Artichoke Hearts
​The marinade sets the tone for the type of flavor you want your food to have. In this case, Greek-island, naturally, is the theme.

​Prep time: 5 minutes
Cooking time: 10 minutes
Makes: 2 cups
 
2 cups fresh artichoke hearts (you can also use frozen when artichokes aren’t in season), quartered
1/3 cup extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon fresh oregano (or 1/2 teaspoon dried)
1/2 teaspoon fresh thyme (or 1/2 teaspoon dried)
1/4 teaspoon dried marjoram
1/8 teaspoon freshly ground pepper
3 tablespoons fresh lemon juice
 
1. Drain the artichoke hearts and pat dry with paper towels.
 
2. In a large saucepan, combine the artichoke hearts, oil, salt, oregano, thyme, marjoram, and pepper. Bring to a simmer over low heat, cover, and cook, stirring occasionally, until the leaves are just fork tender, 8 to 10 minutes.
 
3. Remove from heat and let cool completely. Transfer to a bowl with a lid. Add the lemon juice and gently toss to combine. Cover and refrigerate overnight. (Can be refrigerated up to 1 month.)

Greek Artichoke Salad
This recipe is versatile, so if you don’t love onion, leave it out. If you like bell peppers, add your favorite colors. Try making this salad with chickpeas or serving it over pasta instead of greens. Make sure you substitute equal amounts of ingredients and you’ll be good to go!
 
Total prep time: 15 minutes
Makes: About 6 cups, serving 4 to 6
 
DRESSING
1/4 cup olive oil
Zest of 1/2 lemon
2 tablespoons fresh lemon juice
2 teaspoons fresh oregano leaves (or ½ teaspoon dried)
*
2 cups marinated artichoke hearts (recipe above), drained
1/2 cup crumbled feta (not domestic)
1/4 cup kalamata olives
1 cup grape tomatoes, halved
1/4 seedless cucumber, peeled and sliced
1/2 small red onion, thinly sliced
4 or 5 pepperoncini peppers
2 cups (about 5 oz) mixture of baby spring salad greens
2 tablespoons chopped fresh parsley or dill
 
1. Make dressing: In a small bowl, whisk together olive oil, zest, lemon juice, and oregano.
 
2. In a large bowl, combine artichokes, feta, olives, tomatoes, cucumber, onion, and peppers.
 
3. Pour the dressing over the artichoke mixture and gently toss to combine. (Can be covered and refrigerated up to 1 hour before serving.)
 
4. Spoon the artichoke salad over the salad greens, sprinkle with parsley or dill, and serve.
 
Recipes by Kelly Salonica Staikopoulos
Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style

Our Warm Artichoke-Salad Spread recipe can be found in our Spreads & Dips cookbook, available on Amazon.

I hope you enjoyed this week’s how-to cooking post. Stay tuned for more Greek cooking techniques and recipes in upcoming blogs.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday!
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos

Artichokes are a popular vegetable in Greek cuisine—from baby hearts used in an artichoke-and-rice dish to whole artichokes simmered in a citrus-olive oil dressing—but their preparation and cleaning is a mystery to some and tedious to others. For this post we’ll cover the two basic procedures (for hearts and whole) with tips to help take your artichokes from market to pot in a few simple steps.

1. Start with fresh artichokes that are in season.
 
2. Look for firm round artichokes that are green without brown spots or stems that look woody (a sign that they’re not so fresh).
 
3. Prepare a very large bowl with acidulated water: combine the juice from 1 fresh lemon with 3 to 4 cups of cold water.
 
4. Cleaning the artichokes: rinse well under cold running water, then proceed as below for hearts or whole artichokes.

Artichoke hearts: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a) and snap each off, saving to use in a soup or stew (if saving for a future use, transfer the leaves to a freezer bag, press out all the air, seal and freeze up to 1 month; if using the same day, transfer to the acidulated water). When you get to the choke, hold the heart firmly in one hand and, using a spoon, scoop out the choke and discard (follow along with this video). Proceed to step 5.

Whole artichokes: Snap off the tough outer leaves and discard. Using kitchen scissors, trim the sharp tips off the remaining leaves (a). Using a sharp knife, cut off the top one-third of the artichoke and discard. Trim the stem to 1 inch beyond the base of the artichoke and, if tough, peel off the outer skin. Hold the base firmly in one hand and, using a spoon, scoop out the choke in the center and discard  (follow along with this video) or cut the artichoke lengthwise in half and scoop out the choke from each half (b). Proceed to step 5.

5. After cleaning each artichoke, immediately transfer to the acidulated water, submerging completely (c). This will keep the vegetable from discoloring and turning brown (this method also works for fruit and other vegetables as well).
 
6. Leave the artichokes in the acidulated water until ready to add them to your recipe.
 
Our Warm Artichoke-Salad Spread recipe can be found in our Spreads & Dips cookbook, available on Amazon.
 
I hope you enjoyed this week’s how-to post. Stay tuned for more Greek cooking techniques in upcoming blogs.
 
Sign up for our e-newsletter (if you haven’t already) and stay connected on social media for cooking tips and recipes, as well as for all Kukla's Kouzina updates and news.
 
Thanks for following us and we’ll see you next Monday.
 
Until then~
Kali orexi! Good appetite!
 
Kelly

​Copyright © 2020 Kukla's Kouzina: A Gourmet Journey~Greek Island Style / The Naked Truth About...Greek Cooking!    
 
Web design by Kelly Salonica Staikopoulos