tag:blogger.com,1999:blog-4138518655144958694.post3749021561695908482..comments2024-03-29T03:58:29.057-04:00Comments on Travel Oyster: ARTICHOKES, BEAUTIFUL ARTICHOKESTravel Oysterhttp://www.blogger.com/profile/02838876734789827096noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4138518655144958694.post-57907841810622123942017-10-07T06:44:34.766-04:002017-10-07T06:44:34.766-04:00I appreciated your work very thanks
TrumpUSAI appreciated your work very thanks<br /><a href="https://kindlescout.amazon.com/p/1CGRSA4H8NJ14" rel="nofollow">TrumpUSA</a><br />Bushra shaikhhttps://www.blogger.com/profile/18008142525352087440noreply@blogger.comtag:blogger.com,1999:blog-4138518655144958694.post-40667138079958480982010-04-16T04:35:33.345-04:002010-04-16T04:35:33.345-04:00Not sure which recipe we discussed, but the standa...Not sure which recipe we discussed, but the standard way to make "cardo" here in Italy is this. Peel the cardoon well and be sure to get rid of all the stingy parts. If you want to keep their color, put peeled ones in lemon water while you work on the others. Cut them into pieces and boil until tender - this an be 30-60 minutes depending on size and toughness of the cardo. (A little lemon in the boiling water preserves the color.) Drain and dry the cardo. Put olive oil (or butter if you prefer) in a frying pan with some chopped onion, When onion is golden, put in cardo and saute until golden and hot. Sprinkle with parmesan or even better pecorino cheese and serve. If you really want to be bad, make a gratin with cream sauce. Layer cardoons, pecorino cheese and cream sauce and brown in the oven.Travel Oysterhttps://www.blogger.com/profile/02838876734789827096noreply@blogger.comtag:blogger.com,1999:blog-4138518655144958694.post-30489271589968918812010-04-15T20:46:29.818-04:002010-04-15T20:46:29.818-04:00Beautiful herbage! And what was that recipe for ca...Beautiful herbage! And what was that recipe for cardoons we discussed in Portland? The artichokes died in the cold snap.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4138518655144958694.post-38526227831777495092010-04-14T17:31:30.619-04:002010-04-14T17:31:30.619-04:00Hum, tu m' as donné faim et devine ce que nous...Hum, tu m' as donné faim et devine ce que nous aurons ce soir des artichauts à la barigoule, façon provençale avec du petit salé ou bacon + pommes de terre comme Angela et miam quel goût! Et puis on peut les manger cru en vinaigrette, ou coupés dans une salade.<br />Je suis sure que beaucoup vont faire les recettes.<br />Bon appétit.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4138518655144958694.post-10890187492175083362010-04-14T17:30:26.590-04:002010-04-14T17:30:26.590-04:00These blogs are such fun for a break at work - a r...These blogs are such fun for a break at work - a real treat!. I *loved* this one!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4138518655144958694.post-18521653662039311642010-04-14T13:48:07.075-04:002010-04-14T13:48:07.075-04:00Aaaaah, recipes now, too! I'm loving it, Gera...Aaaaah, recipes now, too! I'm loving it, Geraldine. You've succeeded in making me salivate.A Brush with Colorhttps://www.blogger.com/profile/07638723986208929476noreply@blogger.com