ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: Braised Artichoke recipe to share ...

Misc.


Paul,
sounds like a GREAT recipe... I can't wait to try it! My partner and both love artichokes (in fact it was one of the things we first bonded over when we were courting) and I think she'll be excited about this too...

thanks for sharing!

MsgID: 06119
Shared by: Nick
In reply to: Braised Artichoke recipe to share ...
Board: Vegetarian Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Cheese Cracker Bread
  • CHEESE CRACKER BREAD 1 cup all-purpose flour 1 cup cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes 1/2 cup Cheddar chee...
  • Edamame Salad with Baby Beets and Greens
  • EDAMAME SALAD WITH BABY BEETS AND GREENS 4 small beets (1 ounce each), trimmed, 1/2 cup greens reserved 2 cups shelled edamame (1/2 pound) FOR THE DRESSING: 1 tablespoon rice vinegar 2 teaspoons...
  • Red Bean Chilaquiles (no meat, Mexican)
  • RED BEAN CHILAQUILES "In Mexico, a popular way to use up leftover tortillas is in a dish called chilaquiles. In this version, the tortillas are layered and baked, lasagna style, with red beans, oven-roasted tomatoes a...
  • Classic Mock Meat Loaf (meatless, food processor)
  • CLASSIC MOCK MEAT LOAF "Mock meat loaves were common fare for vegetarians in the 60s and 70s, and then they went out of favor. Many deserved to be forgotten, but this walnut loaf is a gem. It has a superb flavor and t...
  • Chocolate Mousse from McCall's Cooking School
  • The chocolate mousse may be made through step 3, wrapped in foil and frozen for a week or two. To serve: Let thaw in refrigerator 4 to 5 hours; then decorate mousse, starting with Step 4. CHOCOLATE MOUSSE 8 eggs 2 pk...
ADVERTISEMENT
  • Salsa Shrimp Dip (layered with cream cheese)
  • SALSA SHRIMP DIP 1 (8 oz.) pkg. fat free cream cheese, softened 1/2 cup salsa 1 (6 oz.) pkg. frozen cooked tiny shrimp, thawed (1 1/2 cups)* Tortilla chips and/or assorted cut-up vegetables (for serving) Spread Cream...
  • Old-Fashioned Fruitcake (using grape juice)
  • OLD-FASHIONED FRUITCAKE 1 pound candied fruit, chopped 3 cups pitted and chopped dates 3 cups raisins 2 cups chopped walnuts 1/4 cup molasses 1/4 cup grape juice 1 cup margarine, softened 1 1/4 cups dark brown sugar 4...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Braised Artichoke recipe to share ...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!