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Recipe: Artichokes Italian
Similar Categories: Artichokes, Italian
Serving Size : 6
6 medium artichokes
1 1/2 cups olive or salad oil
1/2 cup white wine vinegar
1/4 cup water
1 tablespoon salt
1 teaspoon sugar
3/4 teaspoon oregano -- crushed
3/4 teaspoon basil -- crushed
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 large clove garlic
1/2 pound cauliflower -- cut into small flowerets
1/4 pound mushrooms -- sliced
1 cup sliced carrots -- about 2 medium
1/2 cup pitted ripe olives -- cut into slivers
1/2 cup Italian salami -- cut into strips
1/2 cup diced Fontina or Provolone cheese
1/4 cup whole pimientos -- drained and diced
1 7 ounce can water-pack tuna -- drained
Prepare artichokes according to directions on page 76. Set aside. Combine
oil, wine vinegar, water, salt, sugar, oregano, basil, dry mustard, pepper
and garlic in saucepan. Heat to boiling; boil gently 5 minutes. Add
cauliflower, mushrooms and carrots; heat to boiling. Simmer gently 3 to 5
minutes, or until vegetables are crisp-tender. Chill in liquid. Drain
vegetables, reserving liquid for marinade. Combine drained, chilled
vegetables with olives, salami, cheese, and pimientos in large bowl. Toss
tuna into antipasto mixture, keeping pieces as whole as possible. To serve,
spoon some antipasto mixture into each prepared chilled artichoke, spreading
artichoke leaves to hold filling. Serve reserved marinade for dipping
artichoke leaves, stirring marinade frequently.
6 medium artichokes
1 1/2 cups olive or salad oil
1/2 cup white wine vinegar
1/4 cup water
1 tablespoon salt
1 teaspoon sugar
3/4 teaspoon oregano -- crushed
3/4 teaspoon basil -- crushed
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 large clove garlic
1/2 pound cauliflower -- cut into small flowerets
1/4 pound mushrooms -- sliced
1 cup sliced carrots -- about 2 medium
1/2 cup pitted ripe olives -- cut into slivers
1/2 cup Italian salami -- cut into strips
1/2 cup diced Fontina or Provolone cheese
1/4 cup whole pimientos -- drained and diced
1 7 ounce can water-pack tuna -- drained
Prepare artichokes according to directions on page 76. Set aside. Combine
oil, wine vinegar, water, salt, sugar, oregano, basil, dry mustard, pepper
and garlic in saucepan. Heat to boiling; boil gently 5 minutes. Add
cauliflower, mushrooms and carrots; heat to boiling. Simmer gently 3 to 5
minutes, or until vegetables are crisp-tender. Chill in liquid. Drain
vegetables, reserving liquid for marinade. Combine drained, chilled
vegetables with olives, salami, cheese, and pimientos in large bowl. Toss
tuna into antipasto mixture, keeping pieces as whole as possible. To serve,
spoon some antipasto mixture into each prepared chilled artichoke, spreading
artichoke leaves to hold filling. Serve reserved marinade for dipping
artichoke leaves, stirring marinade frequently.
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