4 artichokes
4 tbsp red wine vinegar
4 tsp olive oil
2 garlic cloves, cut in half
8 peppercorns
1 dash salt
Directions
Recipe by: Kathy Oldenburg
flat and pull off any bruised outer leaves. Cut off t third of
artichoke and trim ends of remaining leaves. Place in pot just large
enough to hold artichokes side by side. Pour 1 tbs winegar and 1
teaspoon olive oil over top of each artichoke. Add boiling water to
cover, garlic, peppercorns and salt. If artichokes fl place a heavy
heatproof plate on top to hold them down. Cover pot with a t lid, and
cook about 30 minutes, until tender. Let artichokes cool in liqui
Drain artichokes and cut in half lenghtwise. Scoop out choke. Serve
warm, room temperature or chilled. This is the 1st message I've ever
sent so I'm sorry about any mistakes I've made! Kathy
Servings: 1 servings
Artichokes Cooked In Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed back into history, at least as far as the early Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient records were just very basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. Progressing into Roman times 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvre, main course and afters, something we still use today. Aspicius recounts how the Roman cooks used many spices and herbs, including a few that will be familiar to modern cooks such as basil, fennel and parsley. Continuing our culinary historical journey, there are two interesting books dating from the 1300s - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the spicy food that is familiar to us all today, but rather recipes for the types of food prepared for the rich and powerful. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the holy land, including spices such as coriander, basil and rosemary. The introduction of these new herbs and spices prompted an increase in manuscripts on cookery, many of which are now in private libraries. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the most exotic banquets, and consequentially chefs and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, recipe publications are in high demand, due to better eduction, increased leisure time and having more money to spend. The TV revolution brought us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Artichokes Cooked In Marinade recipe.
