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Monday, April 11, 2016. Artichokes with Vinaigrette (Artichauts Vinaigrette). 1 shallot, very finely chopped. 15 tsp Dijon mustard. 2 tsp lemon juice. Cut about 1.5" off the top of each artichoke, and cut the stem level with the base. Use kitchen scissors to trim the tops of the remaining leaves to remove sharp points and browned edges. Rub the cut surfaces with lemon juice to prevent discoloration while cooking. Fill the center of each artichoke with the vinaigrette, and serve. Monday, April 11, 2016.

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Monday, April 11, 2016. Artichokes with Vinaigrette (Artichauts Vinaigrette). 1 shallot, very finely chopped. 15 tsp Dijon mustard. 2 tsp lemon juice. Cut about 1.5 off the top of each artichoke, and cut the stem level with the base. Use kitchen scissors to trim the tops of the remaining leaves to remove sharp points and browned edges. Rub the cut surfaces with lemon juice to prevent discoloration while cooking. Fill the center of each artichoke with the vinaigrette, and serve. Monday, April 11, 2016.

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1 recipes

2 serves 2

3 ingredients

4 2 artichokes

5 4 tbsp evoo

6 salt and pepper

7 posted by

8 michael

9 no comments

10 labels artichokes

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recipes,serves 2,ingredients,2 artichokes,4 tbsp evoo,salt and pepper,posted by,michael,no comments,labels artichokes,french,french vegetables,vegetables,1 tbsp butter,2 tsp evoo,3 tbsp brandy,labels beef,french meat,meat,3 tbsp butter,serves 4,salt,leeks

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Recipes | lamonml.blogspot.com Reviews

https://lamonml.blogspot.com

Monday, April 11, 2016. Artichokes with Vinaigrette (Artichauts Vinaigrette). 1 shallot, very finely chopped. 15 tsp Dijon mustard. 2 tsp lemon juice. Cut about 1.5" off the top of each artichoke, and cut the stem level with the base. Use kitchen scissors to trim the tops of the remaining leaves to remove sharp points and browned edges. Rub the cut surfaces with lemon juice to prevent discoloration while cooking. Fill the center of each artichoke with the vinaigrette, and serve. Monday, April 11, 2016.

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http://lamonml.blogspot.com/2015/07/pumpkin-minestrone.html

Saturday, July 25, 2015. 1 lb of peeled pumpkin flesh. 1 medium onion, finely chopped. 6 tbsp grated Parmesan cheese. 3 1/2 cups chicken stock. 15 oz spaghetti, broken into small pieces. Chop the pumpkin into 1" cubes. Melt the butter in a saucepan. Add the onion to the saucepan, and soften it over medium heat for 6-8 minutes. Stir in the pumpkin, and cook for another 2-3 minutes. Add the stock, and cook for another 15 minutes or so until the pumpkin is soft, then remove it from the heat.

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Sunday, August 02, 2015. 3 cups fresh shelled peas. 3 sprigs fresh mint, mince one sprig. Put the peas, whole mint sprigs, sugar, and salt to taste in a medium pot. Add just enough cold water to cover the vegetables in the pot. Bring the pot to a boil over high heat, then reduce heat to low and simmer for 4-5 minutes until peas are cooked. Drain the peas, and return them to the pot. Stir in the butter and minced mint leaves. Sunday, August 02, 2015. Subscribe to: Post Comments (Atom).

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Saturday, July 25, 2015. 1 lb of peeled pumpkin flesh. 1 medium onion, finely chopped. 6 tbsp grated Parmesan cheese. 3 1/2 cups chicken stock. 15 oz spaghetti, broken into small pieces. Chop the pumpkin into 1" cubes. Melt the butter in a saucepan. Add the onion to the saucepan, and soften it over medium heat for 6-8 minutes. Stir in the pumpkin, and cook for another 2-3 minutes. Add the stock, and cook for another 15 minutes or so until the pumpkin is soft, then remove it from the heat.

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Sunday, August 02, 2015. 3 cups fresh shelled peas. 3 sprigs fresh mint, mince one sprig. Put the peas, whole mint sprigs, sugar, and salt to taste in a medium pot. Add just enough cold water to cover the vegetables in the pot. Bring the pot to a boil over high heat, then reduce heat to low and simmer for 4-5 minutes until peas are cooked. Drain the peas, and return them to the pot. Stir in the butter and minced mint leaves. Sunday, August 02, 2015. Links to this post. Saturday, August 01, 2015. Use pape...

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Monday, April 11, 2016. Artichokes with Vinaigrette (Artichauts Vinaigrette). 1 shallot, very finely chopped. 15 tsp Dijon mustard. 2 tsp lemon juice. Cut about 1.5" off the top of each artichoke, and cut the stem level with the base. Use kitchen scissors to trim the tops of the remaining leaves to remove sharp points and browned edges. Rub the cut surfaces with lemon juice to prevent discoloration while cooking. Fill the center of each artichoke with the vinaigrette, and serve. Monday, April 11, 2016.

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