Artichokes Truffle Style Recipe




Recipe Categories:
Candy; Dessert; Vegetable


You are viewing:
Artichokes Truffle Style Recipe


 



Our Dessert Recipes offer something for everyone, chose from:

 

  • Blueberry CheeseCake
  • Toffee Torte
  • Chocolate Mousse
  • Brownies
  • Chocolate Fudge Cookies
  • Amaretto Cake
  • Bakewell Pudding
  • Banana Cream Cake


"I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts."
Graham Kerr (the Galloping Gourmet)


"The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one."
Eugene Briffault



 

Other Dessert Sites worth viewing:

 

More Dessert Recipes
Gourmet Desserts
Dessert Restaurant


These Dessert Recipes are part of our collection of over 60,000 recipes.





 





Artichokes Truffle Style

 

Ingredients

12 artichokes, medium
2 lemons, juice & rind
1/2 cup olive oil salt freshly ground black, pepper



 

Preparation

The description "Truffle style" means they are cooked as truffles
would be (sliced paper thin and quickly fried with a little oil, salt
and pepper).

Prepare artichokes as directed in "Cleaning artichokes ~ Jewish
Style". Cut in half lengthwise and keep in lemon water. "Heat 1/4 cup
of oil in a large skillet. Drain 6 artichokes very well. Cut into
very thin slivers directly into the hot oil and fry, stirring
frequently, for 10 minutes. Add salt and pepper to taste and continue
to fry until slices are golden brown and crisp. Transfer to a hot
serving dish and keep warm. Repeat with the remaining oil and
artichokes.

 

 

Servings: 6