4 artichokes
1 small onion,finely chopped
2 tsp salt
1/8 tsp dried thyme leaves
1 tbsp olive oil
1 clove garlic,finely chopped
1/8 tsp dried savory leaves
2 cup dry white wine
Directions
Remove any discolored leaves and the small leaves at base of each
artichoke; trim stem even with base. Cutting straight across, slice 1
inch off top and discard. Snip off points of remaining leaves with
sissors. Rinse artichokes under cold running water.
Combine oil, onion, garlic, salt, savory, and thyme in Dutch oven.
Place artichokes upright in Dutch oven; pour wine oven artichokes.
Heat to boiling; reduce heat. Cover and simmer until bottoms of
artichokes are tender when pierced with knife, about 1 hour.
Remove artichokes carefully from Dutch oven with tongs or 2 large
spoons. Place upright on individual serving plates. Accompany each
serving with small cup of wine liquid for dipping leaves.
Servings: 4 servings
California Artichokes Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the far past, certainly as far back as ancient Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe found, according to food historians is a series of clay 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 making anyone who drank it feel exhilarated. Much later, in Roman times a roman called Apicius assembled a collection of documents describing recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the cooks of his times were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks for example thyme, rue and parsley. Continuing our culinary historical journey, we have two interesting books which date from the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is served today, but rather recipes for the types of food cooked for the nobility of those days. Later on, in the 15th century, knights returning from the crusades brought back many spices and herbs from the Middle-East, including spices like parsley and basil. These new foods and tastes caused an outbreak in books on cooking, some of which are now in private collections. The TV revolution brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this California Artichokes recipe.
