Subject: Puree of Artichokes
From: Unicorn (unicorn@indenial.com)
Date: Wed Apr 18 2001 - 09:04:51 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Connie:
When my oldest daughter, now 31, was about two years old we had been
invited to lunch at my grandparents' home. After a nourishing lunch
we were waiting for dessert to be served. My grandmother had made a
lemon meringue pie and my mouth was watering for it, but when it was
placed in front of my daughter, she leaned over to me and quietly
said, "Mommy, I can't eat this... it has soap suds on the top." This
is the same daughter that said she didn't want her great grandmother's
homemade chicken soup one day because she wasn't sick!
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T O D A Y ' S R E C I P E
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I think of artichokes as a special treat and never pass up an
opportunity to eat them. This recipe is simple and makes the mighty
artichoke seem like an everyday sort of vegetable.
All recipes this week are adapted from "The New Making of a Cook,"
by Madeleine Kamman, William Morrow & Co., 1997, available from
Amazon.com at:
http://www.amazon.com/exec/obidos/ASIN/0688152546/worldwiderecipes
Puree of Artichokes
1 lb (450 g) frozen or canned artichoke bottoms
1 - 2 cups (250 - 500 g) mashed potatoes
4 Tbs (60 ml) butter
1 Tbs (15 ml) chopped fresh tarragon or 1 tsp (5 ml) dried
1/2 tsp (2 ml) grated lemon rind
Salt and freshly ground pepper to taste
If using frozen artichoke bottoms, steam or boil until tender. If
using canned, drain thoroughly. Puree the artichoke bottoms in an
electric food processor or blender. Combine with the remaining
ingredients in a saucepan over low heat and heat until warmed through,
stirring occasionally. Serves 4 to 6.
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