View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Vegetables a la Grecque

Source: The Heritage of French Cooking
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe
Active Time:  30 Minutes
Total Time:  24 Hours 30 Minutes
  Serves 6
The earliest a la grecque recipes featured onions and mushrooms. These small vegetables, which we could almost class as preserves in their lemon and oil marinade, flavored with coriander seeds, were part of the large range of hors d'oeuvres of the time. They make a delicious light appetizer and are a classic of twentieth-century cuisine.
3 purple artichokes (about 5 oz each)
1/2 lemon
12 scallions
18 button mushrooms (champignons)
12 cauliflower florets
1 small red bell pepper
1 large stick celery, cut into 6 pieces
3/4 cup lemon juice
1/3 cup plus 1 tablespoon extra virgin olive oil
1/2 teaspoon coarsely ground white pepper
1/2 teaspoon fennel seeds
1 tablespoon coriander seeds
Vegetables a la Grecque Recipe at
Cut off the stalk of each artichoke 3/4 inch from the heart; remove the tough leaves and cut off the tips of the remaining leaves 3/4 inch above the heart. Trim the hearts and the stalks and rub them with the half lemon. Cut each heart into 6 pieces. Blanch in salted water for 5 minutes, then drain.

Peel the onions and blanch for 5 minutes in salted water. Drain and set aside with the artichokes.

Cut the stems off the mushrooms. Blanch the caps for 1 minute. Blanch the cauliflower and the celery the same way. Cut the bell pepper flesh into small dice.

In a nonaluminum saucepan, combine the lemon juice, oil, white pepper, fennel and coriander seeds, some salt and 2 cups water. Bring to a boil. Add the artichokes, onions, mushrooms, cauliflower and celery and cook for 10 minutes. Add the bell pepper and cook for a further 5 minutes.

Remove the vegetables with a skimmer and transfer them to a deep dish. On high heat, reduce the cooking liquid to a syrupy consistency. Pour over the vegetables and let cook completely before serving.

Vegetables prepared this way may be kept in the refrigerator for 24 hours.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 190
Sodium: 86mg
Fiber: 6g
Carbohydrates, Total: 15g
Protein: 4g
% Cal. from Fat: 71%
Fat. Total: 15g
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.