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A Recipe for
Artichoke With Lemon
Forget love... I'd rather fall in chocolate! |
| Author Unknown |
We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
Old people shouldn't eat health foods. They need all the preservatives they can get. |
| Robert Orben |
This Recipe for Artichoke With Lemon is one of thousands in the Recipes-to-go Fruit Cookbook.
The belly rules the mind. |
| Spanish Proverb |
If you enjoy this Artichoke With Lemon Recipe - you should enjoy the recipe collections you can find on the websites below:
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Artichoke With Lemon from the recipe cookbook of Recipes-to-go (Fruit)
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
What do snowmen eat for breakfast? Snowflakes. |
| Unknown |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Soup and fish explain half the emotions of human life. |
| Sydney Smith |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
1/4 c unsalted butter
1/4 c all-purpose flour
6 cloves minced garlic
1 lemon -- juiced
6 c chicken broth
28 oz artichoke bottoms -- water
: packed
: cn (two 14-oz) -- drained
: rinsed
: Freshly ground black pepper 1. Melt butter over low heat
in a heavy-bottomed saucepan or stockpot. Whisk in flour very slowly.
2. Gradually add garlic, lemon juice, chicken broth, and artichoke
bottoms and bring to a boil. Reduce heat to low and simmer for 25 to
35 minutes.
3. Remove solids and place in a food processor or blender. Process
until smooth, gradually adding remaining broth. Add pepper and serve.
Variations:
Cream of Artichoke: Decrease chicken broth by 1/2 cup and add l/2 cup
heavy or light cream to pureed soup. Substitute two 14-ounce cans
artichoke hearts, packed in water, for the artichoke bottoms.
Recipe By : Sally Nirenberg: Recipes from the Night Kitchen 1991
From: Path <phannema@wizard.Ucr.Edu> Date: Wed, 9 Oct 1996 11:44:22
~0700 (P
Serves: 8
Artichoke With Lemon Recipe brought to you by Recipes To-Go