(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines and
other Publications

An extensive selection of free magazines and other publications for qualified professionals




The Silver Spoon, Phaidon Press

Serves 4


• juice of 1/2 lemon, strained
• 4 globe artichokes
• 4 tablespoons olive oil
• 1 garlic clove, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 cups penne rigate
• salt and pepper


Half-fill a bowl with water and stir in the lemon juice.

Working on one artichoke at a time, break off the stem, remove the coarse, outer leaves and choke, if necessary.

Cut into fourths, then slice thinly and drop into the acidulated water to prevent discoloration.

Heat the oil in a pan, add the garlic and parsley and cook over low heat for 2 minutes.

Drain the artichokes, add to the pan and mix well.

Cover and cook over low heat for a few minutes, then add 2-3 tablespoons water, season with salt and recover the pan so that the artichokes cook in their own steam.

Meanwhile, cook the penne in a large pan of salted, boiling water until al dente, then drain and tip into a serving dish.

Pour the artichoke sauce, which should not be too runny, over the pasta, season with pepper and serve.


  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages