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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
Apr 21, 2004
Page
9
Braised artichokes with saffron and olives, plus almonds and parsley, served warm as side or main dish. Recipe details multiple steps for artichokes, onions, sugar snap peas, and herbs with orange juice, lemon, and tarragon. Includes serving sizes, nutritional notes, and commentary on braising vegetables.
The piece extols artichokes beyond steamed and mayo, praising their versatility. It guides a basic technique: trim one pound of artichokes, add half cup water, fat, cook covered over medium heat until tender, then uncover to glaze. It notes flavor depends on cooking, offers pairing ideas and urges flexible dressing.
Braised artichokes with prosciutto and cream. Cook shallots and prosciutto in butter, add artichokes, thyme, and water, simmer until tender, then stir in cream until thickened. Season with salt and pepper. Serves 4 as a side or 2 as a main. Nutritional data per 4 servings provided.
Practical guide to artichoke trimming with step by step techniques. It describes holding the artichoke, sawing through the outer leaves, removing the top, trimming the stem, peeling, and storing in acidulated water. It covers baby medium and large artichokes and how to reveal the heart.
A list mixes recipes and coffee tasting terms. It describes diced onion with Roquefort dressing as a side and a potato salad with roasted asparagus and bacon. It explains mustard vinaigrette, grilled asparagus with mozzarella and peppers, plus a glossary of coffee descriptors used by Starbucks tasters.
Friday feature by Gary Twining reaches beer drinkers in Accent on Leisure. The column notes a closer link between past and present tastes as it explores beer culture and weekly topics.
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