|by Vicki Lansky|
It's been 20 years since Vicki Lansky's cookbook first hit the New York Times bestseller list.
71 - 80 of 1,850 for artichoke
In a large ... olive-oil mixture. Drain artichoke hearts and cut ... salad bowl with reserved lettuce leaves and spoon mixture into bowl. Makes 8 servings.
Place greens in large salad bowl. Drain artichokes, reserving marinade; ... Cover and shake well. Pour over salad. Toss before serving. Makes 8 servings.
Simmer artichokes in lightly salted ... butter. Repeat with phyllo and filling. Forming 2 more rolls. (Strudel can be prepared 1 day ahead and refrigerated.)
Preheat oven to ... chopped beans and artichokes to the whole ... Serving size: 1/4 recipe, 259 calories, 72 grams fat, 0 cholesterol, 80.2 milligrams sodium.
Saute garlic in ... Parmesan cheese. Drain artichoke hearts (save liquid). ... Sprinkle bread crumbs on top. Pat with butter. Bake 1/2 hour at 350 degrees.
Clean and tear lettuce. Mix dressing and add quartered artichoke hearts; marinate for several hours. Before serving, mix all ingredients.
Cook rice according ... butter. Drain the artichoke hearts, saving the ... curry powder to the marinade liquid. Pour this mixture over the other and stir.
Cook artichokes according to package. ... with cold mushrooms lightly. Put on lettuce lined salad plates (or large bowl) garnish with pimento. 8 servings.
Drain artichoke hearts, cut into ... cover, sprinkle remaining 1 tablespoon of grated Romano cheese on top, bake for an additional 10-15 minutes. Serves 6.
Drain and dice artichokes. Heat butter, ... Slowly add broth, then cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Yield: 6 servings.
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