Over the past couple years we have built up a section on the Trail Cooking website on Dehydrating 101 – everything you need to know to get started without feeling overwhelmed.
For this section I got my inspiration from last Saturday’s hike – Teresa had a salad she had used dried artichokes in. I got thinking and realized I had not done them before.
Take one can of water packed artichokes and drain well. I used my mini food chopper to quickly dice them up. Then spread one can on each tray. You will have from a 14-ounce can about 1 1/4 cups drained and diced artichokes.
Dry at 135* for about 4 to 6 hours, or until fully dry.
This will leave you with about 3/4 cup of dried artichokes to use as you like!
For Ford’s snack this afternoon I used some of the dried artichokes in a quick rice recipe that can be prepared either FBC, insulated mug or one pot style.
In a quart freezer or sandwich bag:
1/2 cup instant white rice
1/2 cup instant brown rice
2 Tbsp freeze-dried zucchini
2 Tbsp dried diced artichokes
2 Tbsp dry alfredo mix
2 Tbsp dry milk
2 Tbsp shelf stable Parmesan cheese
1/4 tsp fresh ground black pepper
Also take 1 Tbsp olive oil
Add 1 1/4 cups near boiling water and oil to the dry ingredients. Stir well, seal tightly and put in a cozy for 15 minutes.
Insulated mug method:
Add 1 1/4 cups boiling water and the oil to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes.
One pot method:
Bring 1 1/4 cups water and oil to a boil. Turn off the stove and add in the dry ingredients, stirring well. Cover tightly and let sit for 15 minutes. In colder temperatures, use a pot cozy.
Notes: You could add in a 3 to 5-ounce can of chicken for extra protein if you crave meat.