Flourless Chocolate Cake with Whipped Cream and RaspberriesDiet, Schmiet. Some foods are worth breaking New Year's Resolutions - and this cake definitely fits the bill. Delicious, decadent, and drop-dead gorgeous, this cake is one of my favorite go-to recipes whenever I need the perfect finale for a celebratory meal.
|
|
Lemon Garlic Baby Artichokes
It is essential to buy baby artichokes that are no wider than 2 inches across. Anything larger would have an inedible choke. Most grocery stores carry these baby artichokes year round, so they are easier to find now than they have been in the past.
24 baby artichokes
Freshly squeezed juice of 2 lemons
1 cup chopped fresh flat leaf parsley
5 cloves minced garlic
1/3 cup olive oil
Kosher salt
Freshly ground black pepper
1/3 cup water
Lemon peel twists
Clean the artichokes and remove any tough outer leaves. Peel the stems with a vegetable peeler and trim off the ends. Arrange the artichokes in a large saucepan in a single layer. In a small bowl mix together the lemon juice, parsley, garlic, olive oil, salt, pepper, and water. Pour the mixture over the artichokes and bring to a boil. Cover and reduce the heat. Simmer for 10 minutes. Flip the artichokes over, recover, and simmer for another 5-7 minutes or until crisp tender. Place three artichokes in each individual serving bowl with some of the cooking liquid. Garnish with the lemon twists. Serve immediately. All of the artichokes can also be served in a large bowl filled with the cooking liquid.
Makes 8 servings.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
|
| |
