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 recipes as a concept can be tracked back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these early records were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, something we still use today. Additionally, he informs us how the early Romans made use of a good variety of herbs, including a few that are still present in modern kitchens for example basil, rue and asafoetida. Over the following few centuries, the wealthy families of the West strove to serve the most extravagent banquests, and as a consequence, cooks and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording popular recipes of the day. When we get to the 20th century, recipe publications are in great demand, mostly as a result of better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Artichokes With Herbs recipe.
