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Yield: Serves 6
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RECIPE INGREDIENTS
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DIRECTIONS
FOR ARTICHOKES: Melt butter in a frying-pan; add leeks and cook over low heat for 5 minutes, or until leeks soften. Add capers, anchovies, drained artichokes, wine and garlic. Bring to a boil, reduce heat and simmer for 3 minutes. Add combined cream and cornstarch and stir until sauce boils and thickens; remove from heat.
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FOR BACON: Heat oil in frying pan, fry bacon until crisp, then roughly chop.
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Add bacon to artichokes with dill and parsley and stir over low heat until heated through.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Calories: | 283 |
Fat. Total: | 20g |
Carbohydrates, Total: | 12g |
| Cholesterol: | 47mg |
Sodium: | 797mg |
Protein: | 11g |
| Fiber: | 1g |
% Cal. from Fat: | 64% |
Fat, Saturated: | 0g |
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