Stuffed Artichokes
Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. In a medium bowl combine bread cubes, garlic, ... [... more]
All Recipes |
Cream of Artichoke Soup II
In a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender. While artichokes are steaming, heat butter in a large pot over medium heat. Saute leeks in butter until translucent. Remove from heat. Scrape the flesh ... [... more]
All Recipes |
Louisiana Crawfish Boil
Fit a large (5 gallon) pot with a strainer insert, and fill half full with water. Add the garlic, bay leaves, dry and liquid crab boil seasonings, salt, pepper, oranges, lemons, artichokes, and potatoes. Bring to a boil over high heat, then ... [... more]
All Recipes |
Herbed Grilled Artichokes
Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over ... [... more]
All Recipes |
Insalata Cotta e Cruda
Trim the rind from the fontina, and cut cheese into small matchsticks. Fresh artichoke hearts, blanched carrots, fennel bulb, potato, and matchsticks of cheese are sprinkled over ribbons of Romaine and endive in this elegant salad with a lemon ... [... more]
All Recipes |
New Orleans Stuffed Artichokes
Prepare the artichokes by slicing off the bottoms of the stems and trimming the tips of the leaves. It is easiest to use scissors for the leaves. Tear off the small leaves around the base and discard. Place the artichokes into a large pot, and ... [... more]
All Recipes |
Seared Rabbit with Rosemary Potatoes
Toss potatoes and 2 sliced onions with rosemary and olive oil in a large bowl. Season to taste with salt and pepper; spread into a large, shallow baking dish. Bake potatoes in the preheated oven until tender, about 45 minutes. Meanwhile, heat ... [... more]
All Recipes |
Garlic Sauteed Artichokes
Rinse artichokes under cold water, and use a sharp knife to cut the top 1/3 off of each one. Trim the stems to about 1 inch, and remove the smaller leaves from around the base. Use scissors to remove any remaining leaf tips. Cut each artichoke in ... [... more]
All Recipes |
Cream of Artichoke Soup I
Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool. Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke ... [... more]
All Recipes |
Eggs BenaBabs
Bring olive oil, 1 tablespoon vinegar, and water to boil in a large pot. Place artichoke hearts in the mixture, and boil 30 minutes, or until tender; drain. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, and add ... [... more]
All Recipes |
Killer Artichokes
Meanwhile, bring a large pot of water to a boil. Place the artichokes into the boiling water, and season with salt and pepper. Throw in half of the garlic, and half of the shallot. Boil for about 30 minutes, or until a fork is easily inserted ... [... more]
All Recipes |
Grilled Garlic Artichokes
Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lenghwise, and place halves into the bowl of lemon water to prevent them from turning brown. Bring a ... [... more]
All Recipes |
