Articles with Tag matching “ artichokes”
We turned artichokes, we split spring onions, and we kept on baking. This week in the test kitchen was a testament to spring, and we're showing you some of our favorite outtakes.Read More »
The secrets to the artichoke's heart.Read More »
That simple and cozy old-faithful dinner of chicken and salad, spruced up and spring-cleaned for your enjoyment.Read More »
Jenny finds a recipe that'll make you the envy of your block.Read More »
Lots of green in Walker and Addie's lunches these days. Amanda describes one of her warm-weather standards:
My springtime cheat: artichokes, asparagus, and peas. I use frozen artichoke hearts and peas, mix them in a saucepan with lots of olive oil, thyme, a smashed garlic clove, and salt, then cook them, covered, over medium high heat, just until heated through and any liquid is cooked off. Then I take the lid off, let them cool until just warm, and fold in thinly sliced asparagus. It stays a little crunchy, which I like.
I make a bunch and keep this in the fridge all week, adding lemon juice or sherry vinegar, plus more oil, when serving. Here, I paired it with Moonlight Chaource from The Amazing Real Live Food Co., and triple chocolate espresso cookies for dessert.
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Easter dinner deserves a little love.Read More »