Artichokes
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke ... [... more]
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Artichoke and Mussel Bisque
Remove the hearts and stems from the artichokes and discard the leaves. Chop the hearts and stems and place them in a large pot over low heat with the fennel and onion. Add the cream, just enough water to cover all, and salt and pepper to taste. ... [... more]
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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]
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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]
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Delicious Artichokes
Trim the stems from the artichokes, and remove the small leaves from the bottoms. Slice 1 inch or so off the top so that it is flat. Pour 2 cups or 1 inch of water into a large pot, and insert a steamer basket. Place artichokes into the steamer, ... [... more]
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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]
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Elegant Artichokes
Cut off stem at base of artichoke. Cut 1 inch from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice. In a Dutch oven or soup kettle, combine the artichokes, lemon slices and ... [... more]
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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]
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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]
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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]
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Insalata Cotta e Cruda
Trim the rind from the Fontina, and cut cheese into small matchsticks. This elegant salad is best saved for the grownup table. If you feel like a change from fontina cheese, give Gruyere a go! Originally submitted to ThanksgivingRecipe.com. Cook ... [... more]
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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]
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