2 large artichokes (or 4 medium)
1 small carrot
1 small onion
1 tbsp olive oil
2 tbsp parsley, chopped
1/2 tsp basil leaves, dried
1/2 tsp oregano
1/2 tsp dill weed
1 garlic clove
1 salt
1 cup wine, dry white
1 pepper to taste
Directions
With scissors or sharp knife, cut 1 1/2 inches off top of each
artichoke; cut off stems. Pull leaves open at top; remove center
leaves and scrape out choke with spoon. In blender or food processor,
combine carrot, onion, parsley, dried herbs, garlic and salt and
black pepper to taste; process until finely chopped. Stuff herb
mixture between leaves of artichokes. Place cooking rack, wine and
1/2 cup water in 4- or 6-qt pressure cooker. Place artichokes on
rack; close cover securely. Place pressure regulator on vent pipe.
Cook 20 minutes at 15 pounds pressure, with pressure regulator
rocking slowly. Cool cooker at once. Remove artichokes and rack; keep
warm. Boil liquid left in pressure cooker about 5 minutes or until
reduced to 1/4 cup; stir in red pepper. To serve, spoon cookng liquid
over artichokes.
Per serving: About 115 cal; 2.5 g prot; 11 g carb; 3.5 g fat (27% of
calories from fat); 0 mg chol; 67 mg sod
From the files of DEEANNE
Servings: 4 servings
Artichokes With Herbs Recipe brought to you by Recipe Ideas
Categories: Pressure Cooker; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found way back into the distant past, in fact as far into history as the early Egyptians, and possibly even further. However, in the main part, these old cookbooks were just simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe found, according to historians are a few stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs made use of many different aromatic flavours, including a few that are still present in modern kitchens like bay, mint and parsley. Continuing our culinary historical journey, there are two interesting books which appeared in the 14th Century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the spicy food that is served today, but rather descriptions of the types of food served to the rich and powerful of the time. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the Middle-East, such as rosemary and coriander. The introduction of these new herbs and spices created an outbreak in cookery books, some of which still exist in academic collections. When we get to the 20th century, recipe publications are in high demand, mostly as a result of increased literacy, more free time and having more money. The TV revolution brought us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Artichokes With Herbs recipe.
