|The Wild Vegetarian Cookbook|
|by "Wildman" Steve Brill|
In his first book, Steve Brill demonstrated how to forage safely for these edible wild plants.
Results 1 - 10 of 135 for artichoke leaves
Combine all ingredients in a medium saucepan and cook over very low heat for approximately 30 minutes. Transfer to a medium serving bowl and serve ...
Run garlic through ... hold long. Boil artichokes in water seasoned ... off tips of leaves. Arrange the ... platter with crabmeat dip in center and serve.
Remove leaves from artichoke. Parboil leaves ... and lemon juice. Marinate. Mix together dressing ingredients and shake well. Best if made the day before.
In kettle of ... small saucepan simmer artichokes in the broth ... prosciutto, Parmesan, lemon juice, parsley and toss and garnish with basil leaves. Serves 4.
Yield: 4 servings ... stem from 1 artichoke. Bend back outer leaves until they snap ... racks in half or into individual chops and serve with vegetables.
Prepare the broth: ... pepper and celery leaves in a large ... add the drained artichoke hearts and simmer ... Serve with rice or pasta and French bread.
First prepare gravy. ... water as needed. ARTICHOKES: Clean artichokes, ... well. Stuff between leaves of artichokes with ... Serve with spaghetti. Serves 6.
Drain marinade from 1 jar artichokes into small frying ... cover, refrigerate and serve cold. To reheat, bake uncovered in 325 degree oven for 10-12 minutes.
Drain marinade from 1 jar of artichokes into frying pan. ... cool in pan, then cut into 1" squares. Serve warm or at room temperature. Makes about 6 dozen.
Serves 4. In ... saucepan simmer the artichokes in the broth ... scallions and salt and pepper to taste, toss the salad and garnish it with the basil leaves.
top of page