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Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour ...
Total Time: 35 mins. Ingredients. 1 tbsp. olive oil. 1. small onion, chopped. 1. 10-ounce package frozen chopped spinach, thawed and squeezed dry. 1. 12-ounce jar marinated artichoke hearts ...
Cut 3 cleaned artichokes in half lengthwise and rub cut sides with 1/2 lemon. Using a melon baller or a spoon, scoop out fuzzy choke. Using a melon baller or a spoon, scoop out fuzzy choke ...
Slice tops off artichokes, pull off small outer leaves, trim stems, and snip off thorny tips. In a large pot, bring 1 to 2 inches water to a boil. Add 1 tablespoon salt, juice of 1 lemon, and artichokes; cover and steam until artichoke bottoms pierce easily, 20 to 40 minutes, depending on their size. Drain artichokes.
Spinach dip (sometimes casually spin dip) is a dip that uses the vegetable spinach as a primary ingredient. [1] Frozen spinach is often used in its preparation. [ 1 ] [ 2 ] Slow cookers may be used to prepare the dip, and it may be served warm, or there may be no cooking involved. [ 3 ]
' Roman-style artichokes ') is a typical dish of Roman cuisine of pan braised artichokes. During spring-time in Rome , the dish is prepared in each household and is served in all restaurants. It represents one of the most famous artichoke dishes of the Roman cuisine, another being carciofi alla giudia , a deep-fried artichoke dish that ...
Savory spinach pie is a pastry eaten throughout Southeastern Europe. The filling is made of chopped spinach (sometimes chard ) and usually feta or white cheese, and egg . Etymology and history
Working with 1 artichoke at a time, discard the dark green outer leaves. Cut off the top 1 inch of the artichoke, then peel and trim the bottom and stem. Halve the artichoke lengthwise and scoop ...