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
We are able to track the history of meal recipes way back into distant history, at least as far as the Egypt of the Pharoahs, and maybe even further. Having said that, sadly, these ancient recipes were just basic hieroglyphic recipes for preparing food.
Later, we have some books which were published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these are unconnected to the curry that is familiar to us all today, but rather accounts of the types of meals on the menues of the nobility of that period. By the time we get to the 1900s, cooking books are greatly in demand as a result of higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Artichokes Cooked In Marinade recipe.
