Serves: 4
Ingredients:
Preparation:
Coarsely crush croutons, if large pieces. In a large bowl combine croutons, sweet pepper, mozzarella cheese, and Parmesan cheese. Add anchovies, if using. In a small bowl combine olive oil, vinegar, oregano, salt and pepper; drizzle over crouton mixture. Toss to combine. Add enough chicken broth to moisten. Set aside. Wash the artichokes; trim stems and remove loose outer leaves. Cut off 1 inch from top of each artichoke; snip off the sharp leaf tips with kitchen scissors. Brush the cut edges with a little lemon juice. Whack the artichokes, point side down, on a countertop and the center will open to expose yellow center leaves and choke. If necessary, use your fingers to pull the outer leaves away from the center leaves. Use a spoon to scoop out inner yellow leaves and fuzzy center. Brush insides with lemon juice. Spoon the filling into the artichokes, packing lightly. Place artichokes, stuffing side up, in a 4 to 5 quart stainless steel or enamel coated Dutch oven. Add 1-1/2 cups water to pan. Bring to boiling; reduce heat. Cover and simmer for 25 to 30 minutes or until a leaf pulls out easily. Carefully remove with tongs.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…