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A few recipes as well as information on how to keep artichoke bottoms for winter. From a book published in 1931.
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Includes artichoke hearts, Parmesan Cheese, sour cream or yogurt, mayonnaise, cream cheese, and garlic. May be served with crackers, bread, or tortilla chips.
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Includes information about the plant. Includes history, how to buy, prepare, store, and cook; from Gourmet Sleuth.
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From Greek-Recipe.com.
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Artichoke growing, packing and shipping information for California growers. Preparation tips including recipes for the consumer or food service industries.
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The chokes are fried and topped with cheese served on a bed of greens with a sherry shallot vinaigrette.
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Recipe from Riverwind Inn Bed and Breakfast, Deep River, Connecticut. Made with unmarinated artichoke hearts.
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