Artichokes Cooked in White Wine &
Stir-Fried Greens with Oyster Sauce

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            FOOD FUNNY
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Here's a bit of food poetry from Anna Welander:

There was a young lady of Ryde,
Who ate some green apples and died.
The apples fermented
Inside the lamented,
And made cider inside her inside.

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            TODAY'S RECIPES
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All recipes this week are adapted from "The Best Recipes in
the World" by Mark Bittman, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0767906721/worldwiderecipes

Mark Bittman says that this simple and basic recipe might
become your default method for cooking artichokes, and I agree.
The white wine lends it's flavor and aroma without overpowering
the delicate artichoke. Serve this with your favorite dipping sauce -
I'm partial to mayonnaise mixed with a little Dijon mustard.

Artichokes Cooked in White Wine

4-6 medium artichokes, trimmed
1-1 1/2 cups (250-375 ml) dry white wine
1-1 1/2 cups (250-375 ml) water
1/4 cup (60 ml) extra-virgin olive oil
2-4 cloves garlic, lightly crushed
Juice of 1 lemon
Salt and freshly ground pepper to taste
4-6 artichokes, trimmed

Place the artichokes stems down in a pot large enough to hold
them in a single layer. Add the remaining ingredients and bring
to a boil over moderate heat. Reduce the heat and simmer covered
until the artichokes are tender - test by trying one of the leaves -
45 to 60 minutes. Serve hot, chilled, or at room temperature.
Serves 4 to 6.

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You can use just about any Chinese green with this recipe,
including gai lan, bok choy, or Napa cabbage. You can also use
broccoli raab, kale, collards, or turnip greens if Chinese greens
aren't available in your area.

Stir-Fried Greens with Oyster Sauce

2 Tbs (30 ml) peanut oil
2-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) Chinese or other greens, cut into bite-size pieces
1/4 cup (60 ml) water
1/4 cup (60 ml) oyster sauce
1 Tbs (15 ml) sesame seeds

Heat the oil in a large skillet or wok over high heat and saute the
garlic for 10 seconds before adding the greens and water. Cook, stirring
and tossing constantly, until the greens are crisp-tender, 3 to 5
minutes. Stir in the oyster sauce immediately before serving and garnish
with sesame seeds. Serves 4 to 6.
Received on Wed Jun 13 08:06:58 2007