ARTICHOKES ITALIAN-STYLE
"This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of Jewish ingenuity in creating kosher dishes with local ingredients. Serve hot as an appetizer or side dish."
2 tablespoons olive oil
2 cans (14 ounces each) artichoke hearts, drained and patted dry
3 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons grated Parmesan cheese
In a medium skillet, heat olive oil over high heat. Add artichokes and cook 2 minutes to heat through.
Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer.
Remove from heat and add Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan.
Finish off under preheated broiler to brown at edges, 2 minutes.
Note: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.
Makes 4 servings
Source: Everyday Cooking for the Jewish Home by Ethel G. Hofman
"This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of Jewish ingenuity in creating kosher dishes with local ingredients. Serve hot as an appetizer or side dish."
2 tablespoons olive oil
2 cans (14 ounces each) artichoke hearts, drained and patted dry
3 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons grated Parmesan cheese
In a medium skillet, heat olive oil over high heat. Add artichokes and cook 2 minutes to heat through.
Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer.
Remove from heat and add Parmesan cheese. Stir gently to mix. Transfer to an oiled broiling pan.
Finish off under preheated broiler to brown at edges, 2 minutes.
Note: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.
Makes 4 servings
Source: Everyday Cooking for the Jewish Home by Ethel G. Hofman
MsgID: 3153747
Shared by: Betsy at Recipelink.com
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 01-30 to 02-12-11 Daily Recipe Swap - As...
Board: Daily Recipe Swap at Recipelink.com
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