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Roman Artichokes


Source: The Italian Gourmet
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Rating: 3
by: Barbara Reviewed: 03/02/2012
Steaming makes these the perfect texture. I added plenty of water. In addition to slathering the artichokes with butter and garlic before steaming (great idea!), I also added slices of lemon and minced garlic to the water. I steamed them for 45 minutes and made two sauces to dip the leaves in--one with butter, garlic and lemon, the other with mayo, a little bit of balsamic vinaigrette and pepper. My husband loved these recipe1 Try also visiting www.gourmandia.com for more exciting recipes.
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