Ingredients
1 no ingredients
Directions
3/4 c plain nonfat yogurt
1/2 c fresh basil leaves
3 TB balsamic vinegar
4 oz light cream cheese
: (Neufehatel)
1 c chopped red bell pepper -
: md size
2 lg globe artichokes -- steamed
: and chilled
Place all ingredients EXCEPT bell pepper and artichokes in blender or
food processor. Cover and blend until smooth. Remove from blender;
stir in bell pepper. Cover and refrigerate 2 hours.
Remove leaves from artichokes; arrange leaves on serving platter.
Place 1 teaspoon sauce on each leaf, or place bowl of dip in center
of leaves. 8 servings
Source: Betty Crocker, New Choices Cookbook Typos by Brenda Adams
Posted to mc-recipe 9/11/96
Recipe By :
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Servings: 1 servings
Chilled Artichokes With Basil Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Vegetable
The History of Recipes
Historians have found proof that recipes existed back into distant history, in truth as far as ancient Egypt, and possibly even further. However, mostly, these ancient cook books were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to food historians are a few clay 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 `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs made use of a wide range of herbs, including a few you will know for example bay, fennel and dill. As we move on, there were some recipe books published in the 1300s : a cookery book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that is popular today, but rather recipes for the types of meals prepared by the cooks of the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the East, such as coriander, parsley, basil and rosemary. These new spices and herbs created an eruption in recipe manuscripts, many of which are now in private collections. By the advent of the 20th century, cookery publications were in great demand, as a result of increased literacy, more free time and having more money to spend. |
We hope you enjoy this Chilled Artichokes With Basil Sauce recipe.
