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Braised Artichoke & Fontina Bruschetta
Appetizers & Small Plates
Date: November 10, 2016
Ingredients:
  • -For the Crostini:
  • 16 baguette slices, between 1/4 and 1/2 inch thick
  • 2 cloves garlic, cut in half
  • 2 to 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • -For the artichoke topping:
  • 2 pounds small artichokes, sliced
  • 1/4 cup extra-virgin olive oil
  • 2 cups chopped onion
  • 4 garlic cloves, sliced
  • 2 tablespoons fresh lemon juice
  • Additional chopped herbs
  • Kosher salt and fresh ground pepper
  • 1/2 pound Fontina cheese, shredded
Preparation Steps:
  1. Crostini: (Use steps 2-4)
  2. Adjust an oven rack 6 inches from the broiler and turn the broiler on high. Rub one side of each bread slice with a garlic half and set on a baking sheet lined with aluminum foil.
  3. Brush with the oil and season with salt.
  4. Broil until the bread is browned, 1 to 2 minutes. Flip and broil the other side 1 minute more. Add toppings of your choice.
  5. For the Topping: (Use Steps 6-11)
  6. Pour the olive oil into the skillet, and set it over medium heat. Add the onion in the pan. Cook for 4 minutes or so.
  7. Add garlic, artichokes and 1/4 cup of water, stirring and tossing occasionally; season with the salt.
  8. Cover the pan and let everything cook slowly, giving the pan a shake every now and then.
  9. After 10 minutes, the artichoke slices should be softening. Add the lemon juice. Cook uncovered for more caramelization if you'd like.
  10. Turn off the heat, add the fresh herbs, and toss.
  11. Spread the artichokes out in the skillet bottom and scatter the shredded cheese evenly on top, and cover the pan. Allow it to melt into the vegetables.

Whisk Kitchen | A Community of Cooks

“I think cooking and food is something that unites everybody. Being able to share that with our friends and our neighbors people that we meet here in the store is something that really, really makes us feel like we are sharing our passion. Diane and I started this business with the idea of building a community of cooks but the true test of that is does the community build on itself and take a new life of its own? And that's really what's happened We've got the community of chefs and that's profession based and they cook in a restaurant Then we've got assistants who help out in the kitchen passionate cooks, people who just love to be around the kitchen. Our customers are a big community. We try to bring people into the store we try to educate them, entertain them, and inspire them. It's the sharing of the food and the technique and the skills that makes it so delightful. Whether it is sharing through a class, a party. Sharing tools that can make cooking more fun, easier. There is no other cooking store that has the inventory that they have. I get the expert advice as well as the product I'm looking for. This store is built with over 15,000 different, unique items. and all of those tools have a purpose. We've got the tool that will provide value, and also help them accomplish whatever they want to accomplish. When students come in for our classes they can expect great training, technique, fun, and a party! But they can pick and choose what they want We have some students that come in so they can up their game We've got other students who might come in for a Friday or Saturday night They're getting a show, they are getting technical training but they sit back, relax, sip on a glass of wine and it's their choice how much they participate. I love that look on a persons face when they go "oh my gosh, I can't wait to go home and try this out" Literally, cooking changes the chemical compounds in food Figuratively, cooking changes the way you eat, it changes the way people interact together, and it changes your experience. It's in that process, where you're sitting together, you're cooking you're learning about what's being cooked, but really what's happening is you're starting to talk about life stories. It's through those life stories that you end up getting enriched yourself because it just broadens your experience Everyone has to sustain themselves and if we can do it together in the kitchen it's something that we really want to nurture in our community. We are really, truly a community of cooks and people love it.”