FERNANDINA FARE
Tested recipes of local favorites

GINO'S ARTICHOKES
FROM: Gino Litrico

   Preparing artichokes is not that difficult, but we wish we could show you a video instead of only using words. There's always a bit of Italian flair that is indescribable technique. Here goes!

1 to 4 artichokes
lemon juice
olive oil
dried parsley (or dried basil)

      Trim stems on artichokes so they will sit flat in a pan. (The whitish core of the stem is edible.) Remove about one inch of the top of the artichoke. (A serrated bread knife works great for this.) Then, use kitchen shears to trim the prickly pointed ends of the remaining leaves.
   Place artichokes in a pan to fit and add 1 to 2 inches of water. Bring to a boil, then reduce to simmer so the 'chokes steam. Make sure the water doesn't boil dry - just add more water if necessary. Sometimes, Gino adds a few squeezes of lemon juice to the water. At some point, he drizzles olive oil ( a few tablespoons or less) over the artichokes, maybe after 15 minutes of cooking. He says to cook about 25 minutes, depending on their size. They may need a full hour. Test a leaf to see if it can be plucked fairly easily. Gino sometimes turns the heat off and lets the 'chokes cool in the pan liquid for about 30 minutes. Remove and sprinkle with dried parsley. Halve or quarter and serve. Also good chilled.

CURRIED CHICKEN ROUNDS
FROM: The Junior League Centennial Cookbook

1 (5-oz.) can boned chicken, undrained
1/2 cup grated Swiss cheese
1 (8-oz.) can water chestnuts, drained and chopped fine
2 TBLS. finely chopped scallions
1/4 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. curry powder
Dash of pepper
1 (8-oz.) tube flaky-style refrigerator rolls
3 TBLS. chutney

   Heat oven to 400°. In a bowl, mix the chicken, cheese, water chestnuts, scallions, mayonnaise, lemon juice, curry powder and pepper. Separate each refrigerator roll into 3 layers. Place on an ungreased baking sheet, spoon on 1/2 TBL. of the chicken mixture, and top with 1/4 tsp. chutney. Bake for 10 minutes or until brown. Serve hot. Makes 36 rounds.

BLACKBERRY COBBLER
FROM: Southern Living
Note: The crust is not that difficult to make and produces excellent results.

4 cups fresh blackberries or 2 (16-oz.) pkgs. frozen blackberries, thawed
1 cup sugar
2 TBLS. all-purpose flour
2 TBLS. lemon juice
1/8 tsp. salt.
Triple-crust pastry (recipe follows)
1-1/2 TBLS. butter or margarine, divided

    Combine berries, sugar, flour, lemon juice and salt. Stir well.
   Prepare pastry and divide dough in half. Roll half of the dough to 1/8-inch thickness to fit sides and bottom of a lightly greased 2-quart baking dish. Spoon half of the berry mixture into pastry-lined dish; dot with half of butter.
   Divide remaining dough in half. Roll one portion of dough into a rectangle and place over berries, making a few slits in pastry. Top with remaining berry mixture and dot with remaining butter.
   Roll out remaining portion of dough to fit top of baking dish. Cover dish and seal pastry edges. Make slits along the top.
   Bake at 450° for 10 minutes, then reduce heat to 350° and bake 45 minutes longer, or until bubbly and golden brown.
   Serve warm. Makes 6 servings.

Triple-Crust Pastry:

2 cups all-purpose flour
3/4 tsp. salt
2/3 cup shortening
3 TBLS. ice water

    Combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle water over mixture and stir with a fork. Shape dough into a ball.