|by D. Halpern|
The Good Food is the first single collection of recipes devoted to the celebration of the classics of casual cuisine.
Results 1 - 10 of 348 for fresh artichoke
In a skillet, ... mixing well. Add artichoke hearts. Use artichoke ... available; if using fresh artichoke hearts, steam ... for an extra zesty flavor.
Combine all ingredients in a casserole dish. Bake at 350°F for 45 minutes. Serve with garlic rounds, French bread or crackers.
Trim the artichokes by cutting off ... center cavity. Squeeze fresh lemon juice into ... and drizzle over cooked artichokes. Serve immediately. Serves 4.
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.
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!
Preheat oven to 350°F. Combine all ingredients and spread evenly in a decorative baking/serving dish. Bake for 20-30 minutes.
Yield: 6 servings Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and ...
Cover bottom of ... hour. Add the artichokes to tomatoes and ... for 1/2 hour or until the artichokes are cooked. May serve with rice, polenta or potatoes.
Can be prepared ... compact, green leafed artichokes. (They will ... and use the sauce for dipping the artichoke leaves. I think the core is good eating.
Wash artichokes in cold water, ... ingredients and cover with water. Bring to a boil and cook until tender. Drain and serve with butter and lemon juice.
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