This recipe for delicious artichoke salad is a compliment from Mark Bittman and can be found in his cookbook, “How to Cook Everything Vegetarian.” The Martha Stewart Show, May Spring 2008, 4 servings, Ingredients: 2 lemons, 8 baby artichokes, trimmed, Parmesan cheese, 3 tablespoons extra-virgin olive oil, coarse salt and freshly ground black pepper, fresh chopped parsley or fresh basil leaves, for garnish. Directions: 1. Squeeze juice from 1 lemon into a large bowl of ice water. Add a few artichoke hearts and bottoms, if tender enough, as you cut them, to the ice water. 2. Thinly slice the Parmesan cheese so you have as many cheese slices as artichoke slices. Reserve the rind and any remaining lemon juice; set aside. 3. Remove artichoke slices from water and pat dry. Toss with olive oil and any remaining lemon juice; season with salt and pepper. Layer artichoke slices on a platter with Parmesan cheese. Season with salt and pepper. Appetizers with lemon soup and herbs reserved. Serve immediately.
27.04.2023 @ 03:43
This recipe for delicious artichoke salad is a compliment from Mark Bittman and can be found in his cookbook, “How to Cook Everything Vegetarian.” The Martha Stewart Show, May Spring 2008, 4 servings, Ingredients: 2 lemons, 8 baby artichokes, trimmed, Parmesan cheese, 3 tablespoons extra-virgin olive oil, coarse salt and freshly ground black pepper, fresh chopped parsley or fresh basil leaves, for garnish. Directions: 1. Squeeze juice from 1 lemon into a large bowl of ice water. Add a few artichoke hearts and bottoms, if tender enough, as you cut them, to the ice water. 2. Thinly slice the Parmesan cheese so you have as many cheese slices as artichoke slices. Reserve the rind and any remaining lemon juice; set aside. 3. Remove artichoke slices from water and pat dry. Toss with olive oil and any remaining lemon juice; season with salt and pepper. Layer artichoke slices on a platter with Parmesan cheese. Season with salt and pepper. Appetizers with lemon soup and herbs reserved. Serve immediately.