Artichokes Truffle Style Recipe




Artichokes Truffle Style Ingredients

12 artichokes, medium
2 lemons, juice & rind
1/2 cup olive oil salt freshly ground black, pepper

A Recipe for
Artichokes Truffle Style

 

Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree.

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Voltaire



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Charles De Gaulle


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Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.

Lionel Poilane



Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.




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Never serve oysters in a month that has no paycheck in it.

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Artichokes Truffle Style

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet






Artichokes Truffle Style Directions

The description "Truffle style" means they are cooked as truffles
would be (sliced paper thin and quickly fried with a little oil, salt
and pepper).

Prepare artichokes as directed in "Cleaning artichokes ~ Jewish
Style". Cut in half lengthwise and keep in lemon water. "Heat 1/4 cup
of oil in a large skillet. Drain 6 artichokes very well. Cut into
very thin slivers directly into the hot oil and fry, stirring
frequently, for 10 minutes. Add salt and pepper to taste and continue
to fry until slices are golden brown and crisp. Transfer to a hot
serving dish and keep warm. Repeat with the remaining oil and
artichokes.

Serves: 6

 

 

 

 

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Artichokes Truffle Style Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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