Globe Artichokes Braised in Maggie Beer's Verjuice
To prepare the artichokes, they will first need to be trimmed in such a manner as to disregard all the indigestible outer leaves and fibrous stem. To do so you peel away the outer leaves, to reveal the pale yellow leaves, the stem can be trimmed ... [... more]
Australian Womens Weekly |
Pasta and Vegetable Toss
Cook pasta adding broccoli and cauliflower to boiling pasta for the last minute of cooking. In a large mixing bowl combine pasta mixture, artichoke halves, carrot and green onions. Rinse with cold water; drain well. Cut artichokes in half. Add ... [... more]
International Vegetarian Union |
Eleanor Perenyi
A classic in the literature of the garden, Green Thoughts is a beautifully written and highly original collection of seventy-two essays, alphabetically arranged, on topics ranging from "Annuals" and "Artichokes" to "Weeds" [... more]
Random House |
Pasta With Tomatoes, Artichokes And Cream- STEVE BASTONI
Heat 3 tablespoons olive oil in a large pan. Add bacon pieces and cook until golden but not crisp. Toss in chopped onion and the herbs and then the chopped garlic. Cook until onion is translucent. Add tomato pieces, artichoke hearts and cream, ... [... more]
Australian Womens Weekly |
Marinated artichokes
Have a large bowl of cold water with the juice of half a lemon squeezed into it. Trim 2cm from the top of the artichoke, trim 4cm down the stalk. Remove tough outer leaves. Using a paring knife trim off outer layer part of the stem. Rub the ... [... more]
Australian Womens Weekly |
Marinated pork chops with braised artichokes, broad bean ...
Preheat oven to 180°C. Grind the garlic, salt, pepper and rosemary leaves in a mortar. Add the lemons and olive oil and make a paste. Spread over the chops and refridgerate until needed. In a large heavy based saucepan heat the olive oil. Add the ... [... more]
Australian Womens Weekly |
Stuffed Artichokes
For the stuffing, sweat onions until fragrant and translucent. Place into a large mixing bowl with the lemon zest, breadcrumbs, parsley, cheeses and seasoning. Mix well. Place stuffed artichokes upright in a shallow baking pan just large enough ... [... more]
Australian Womens Weekly |
Stuffed Sicilian Artichokes
Wash the artichokes by immersing up and down in a bowl of cold water. Cut off the stems and trim the top leaves by one quarter. Snap off the tough bottom row of leaves by bending them back from the core. To avoid discolouration, dip the trimmed ... [... more]
Australian Womens Weekly |
Spaghetti With Artichokes, Almonds And Prosciutto
Put a large pot of salted boiling water to the boil. Add pasta and cook until it floats to the surface of the pot. Drain and set aside, Meanwhile, heat olive oil in a medium sized saucepan. Add garlic and cook for a minute. Add artichokes and ... [... more]
Australian Womens Weekly |
Chicken with Jerusalem Artichokes
Dust chicken in seasoned flour and shake away any excess flour. Heat a large saucepan with a little olive oil, add chicken and brown on all sides. Drain on absorbent paper. Return pan to heat, add onions and lightly brown. Add artichokes, browned ... [... more]
Australian Womens Weekly |
Vegetable Paella
Snap off and discard tough outer leaves from base of artichokes and trim stems. Cut off and discard top two-thirds of each artichoke; quarter heart and remove fuzzy choke inside. As each artichoke heart is prepared, immediately place quarters ... [... more]
International Vegetarian Union |
Artichoke and Mushroom Casserole (Middle East)
Lightly oil a 1-quart baking dish or spray with a nonstick cooking spray. Easy Lowfat Favorites by Bobbie Hinman Preheat oven to 350¡ F. Cook frozen artichokes according to package directions. (1-16 oz. can of artichokes can be substituted, these .. [... more]
International Vegetarian Union |
