Guest guest Posted April 23, 2006 Report Share Posted April 23, 2006 I don't really have an answer, that's the way the recipe is written and I follow it. Maybe the oil would float, not sure. Sorry. Chelsea , " Shelly " <anislandgirl wrote: > > These sound very good!! I just have one question...if you eventually > cover with water is it really necessary to pour the vinegar and oil > over each arti? Couldn't you just add all to pot at once? Thanks! > > Shelly > > , chelsea > <chelsea_cheetah@> wrote: > > > > These are so tasty we don't even dip them. > > > > Artichokes Cooked in Spicy Marinade > > > > 2 whole articholes (7 ounces or more each) > > 2 tablespoons white wine vinegar > > 2 teaspoons olive oil > > 2 garlic cloves cut in half > > 1 dried hot pepper broken in half > > 1/4 teaspoon salt > > > > Trim artichoke stem flat and pull off any bruised outer leaves. > > Cut off top third of artichoke and trim ends of remaining leaves > with scissors. > > Place in a pot just large enough to hold artichokes side by > side. Pour one tablespoon of vinegar and one tablespoon of oil > across the top of each artichoke. > > Add boiling water to cover, garlic, hot pepper and salt. If > artichokes float, place a > > heavy heatproof plate on top to hold them down. Cover pot with > a tight fitting lid and bring to a boil, cook for 30 minutes, until > tender. > > Let artichokes cool in the liquid. > > Drain and cut in half lengthwise and scoop out the hairy choke. > Serve warm at room temperature. > > To refrigerate, place upside down in a bowl and bast with a > little of the cooking liquid. > > These have 54 calories per artichoke half and serves 4. > > > > > > > > > > Mail goes everywhere you do. Get it on your phone. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 24, 2006 Report Share Posted April 24, 2006 Thanks, Chelsea. Shelly , " chelsea_cheetah " <chelsea_cheetah wrote: > > I don't really have an answer, that's the way the recipe is written > and I follow it. Maybe the oil would float, not sure. Sorry. > Chelsea > > , " Shelly " <anislandgirl@> > wrote: > > > > These sound very good!! I just have one question...if you > eventually > > cover with water is it really necessary to pour the vinegar and oil > > over each arti? Couldn't you just add all to pot at once? Thanks! > > > > Shelly > > > > , chelsea > > <chelsea_cheetah@> wrote: > > > > > > These are so tasty we don't even dip them. > > > > > > Artichokes Cooked in Spicy Marinade > > > > > > 2 whole articholes (7 ounces or more each) > > > 2 tablespoons white wine vinegar > > > 2 teaspoons olive oil > > > 2 garlic cloves cut in half > > > 1 dried hot pepper broken in half > > > 1/4 teaspoon salt > > > > > > Trim artichoke stem flat and pull off any bruised outer leaves. > > > Cut off top third of artichoke and trim ends of remaining > leaves > > with scissors. > > > Place in a pot just large enough to hold artichokes side by > > side. Pour one tablespoon of vinegar and one tablespoon of oil > > across the top of each artichoke. > > > Add boiling water to cover, garlic, hot pepper and salt. If > > artichokes float, place a > > > heavy heatproof plate on top to hold them down. Cover pot with > > a tight fitting lid and bring to a boil, cook for 30 minutes, until > > tender. > > > Let artichokes cool in the liquid. > > > Drain and cut in half lengthwise and scoop out the hairy > choke. > > Serve warm at room temperature. > > > To refrigerate, place upside down in a bowl and bast with a > > little of the cooking liquid. > > > These have 54 calories per artichoke half and serves 4. > > > > > > > > > > > > > > > Mail goes everywhere you do. Get it on your phone. > > > > > > Quote Link to comment Share on other sites More sharing options...
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