|Putting Food by|
|by Ruth Hertzberg|
The fourth edition of this classic guide to freezing, canning, and preserving food includes new information on freezing for the microwave, making ...
1 - 10 of 1,850 for artichoke
In a skillet, ... mixing well. Add artichoke hearts. Use artichoke ... pepper and/or lemon juice before adding the layer of cheese for an extra zesty flavor.
Cut or break off the stem of the artichokes. Using kitchen ... gradually, whisking well with a wire whisk or fork. Serve cold or at room temperature. 4 Servings.
Artichokes are one of ... Servings. Variation: Serve over a bed of wide noodles tossed with buttered bread crumbs and minced fresh parsley. Omit potatoes.
Preheat oven to ... Drain and chop artichokes and stir in ... pimientos, onions, red pepper flakes, olive oil and lemon juice. Bake 25 minutes or until golden.
Par boil tender artichokes for 15-20 minutes, ... just above the heart, and it should be "left behind" when the diner reaches it, since it is not edible.
Rub jalapenos with ... chop jalapeno, shred artichokes and spinach. In ... shreds and strips of roasted red peppers in olive oil. Broil until top is bubbly.
Using a thin, ... bottoms from the artichokes, leaving 1 ... should be reduced to 300°F during the final hour of cooking. This is a Sicilian Spring Feast!
Trim the artichokes by cutting off ... Caravella Limoncello and stir. Remove from heat and drizzle over cooked artichokes. Serve immediately. Serves 4.
Drain jar of artichoke hearts. Chop coarsely. ... mayonnaise in a medium mixing bowl. Add peppers, artichoke hearts and green chilis. Serve with tortilla chips.
Carciofi Ripieni (Stuffed Artichokes) Wash the ... until the leaves pull out easily. Add water if necessary to maintain a little liquid in the pan. Serves 6.
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