imitation as flattery

Artichoke Croquettes with Spanish Pardina Lentils,
Citrus Slaw and Sweet Chili Sauce

For a birthday dinner a few weeks ago, I was treated to Cafe Flora by my in-laws. Cafe Flora is a classy vegetarian joint in Madison Valley with nice lighting and a menu that's nearly impossible to choose from, only because everything will make you want to lick your plate clean. This is my reincarnation of the dish that I ordered. Cafe Flora has a cookbook out and presumably you could spend twenty six dollars for the authentic recipe. Or you can skip the bill and use this one, which I think came pretty damn close. And I promise it's a lot easier than it looks. As an added bonus, you can lick your plate clean in the privacy of your own home.

Artichoke Croquettes
serves 4

1 can artichoke hearts, rinsed, or 2 cups frozen art. hearts, thawed
1/2 medium onion, roughly chopped
1 red bell pepper, seeded & roughly chopped
2 tablespoons cilantro, packed tightly
3 green onions, trimmed & roughly chopped
1 tablespoon capers
1/3 cup vegenaise
1/4 cup nutritional yeast
1 cup plain breadcrumbs
salt & pepper

Coating:
1 cup plain breadcrumbs
1/4 cup nutritional yeast
1 teaspoon dried basil
salt & pepper

Preheat oven to 350 degrees. Lightly grease a baking sheet.

Using a food processor, mince the artichoke hearts, onion, red bell pepper, green onions, capers and cilantro; combine in a large bowl. (If you don't have a food processor, of course, you can also finely chop the vegetables with a knife.) Add remaining ingredients and mix to combine. Salt and pepper to taste. The mixture should stick together enough that you can form small, delicate patties in your palm. However, if it seems too runny, feel free to add more breadcrumbs.

In a shallow bowl, combine coating ingredients. Using portions of about 1/4 cup, form the artichoke mixture into patties and dredge in breadcrumbs to coat. Place on baking sheet 1 inch apart. This should yield 16 croquettes. Bake for 30 minutes, flipping them carefully after 15 minutes. They should be just turning golden brown.

Citrus Slaw

2 cups carrots, cut into matchsticks
2 cups jicama, peeled & cut into matchsticks
2 cups red cabbage, finely shredded
juice of 1 lime
2 tablespoons rice vinegar
2 teaspoons unrefined sugar
1 tablespoon sweet chili sauce
salt & pepper

Toss the vegetables to combine. Whisk remaining ingredients together; salt and pepper to taste. Toss dressing on vegetables and chill for at least 30 minutes.

Pardina Lentils

Pardina lentils are a bit nuttier and smaller than your everyday lentils. I found them in the bulk section of our co-op. Feel free to substitute small green French lentils or even regular lentils if you can't find these.

1 cup Spanish Pardina Lentils
1 cube vegetabale bouillon
1/2 teaspoon salt
3 1/2 cups water

Combine everything in a pot on the stove. Cover and bring to a boil; turn heat to low and simmer for 20-25 minutes or until lentils are tender.

Sweet Chili Sauce

You can find bottled sweet chili sauce at most grocery, health or Asian food stores.

3/4 cup sweet chili sauce
juice of 1 lime
black pepper to taste

Combine and set aside.

(Game Plan: Prepare the citrus slaw first thing and set aside to chill in the refrigerator. Prepare the croquettes and while they're baking in the oven, cook the lentils and prepare the sauce. Strain the lentils and place in a mound on the plate; top with three to four croquettes and a helping of the slaw. Serve chili sauce on the side or drizzled around the lentils.)