Artichokes from two chefs xpost

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* Exported from MasterCook *

 

Artichoke and Asparagus Soup

 

Recipe By :Roland Liccioni, Chef, Le Francais, Wheeling, IL

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus

8 artichokes

1 1/2 tablespoons olive oil

1 onion -- chopped

2 quarts water

3 cups milk, half and half, or cream -- or less

salt and pepper -- to taste

 

Remove the tips from the asparagus and reserve them for garnish. Trim and

chop the stems (peel them first if they are very large. Remove the leaves

and stems from the artichokes. Scoop out the chokes with a spoon and

coarsely chop the hearts. In a large, heavy 4-quart pot, heat the olive

oil, then add the onion and saute until it is translucent. Add the

artichokes, cook 5 minutes, then add the water. Bring to a boil, reduce

heat, add salt, and simmer slowly for 25 minutes. Add the asparagus stems

and simmer another 10 minutes. Drain off the water and puree the vegetables

in a blender or a food processor, then pass through a sieve.

 

Steam the asparagus tips over boiling water until just tender, 3 to 4

minutes, depending on the size of the asparagus.

 

In a saucepan heat the puree and add milk, half and half, or cream to

attain the consistency desired. Season, ladle into soup bowls, and garnish

with the asparagus tips.

 

Description:

" A pale green, creamy soup for a special dinner. The soup uses the

stems, bottoms and hearts of artichoke. "

Source:

" Great Vegetables from the Great Chefs by Baba Khalsa "

Copyright:

" 1990 Chronicle Books "

Yield:

" 3 cups "

 

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Per serving: 201 Calories (kcal); 8g Total Fat; (31% calories from fat);

11g Protein; 27g Carbohydrate; 17mg Cholesterol; 231mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 4138 0

 

 

* Exported from MasterCook *

 

Artichokes, Cauliflowerets, and Mushrooms a la Barigoule

 

Recipe By :Andre Soltner, Chef, Lutece, New York, NY

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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~MARINADE~

6 tablespoons olive oil

3 medium white onions -- sliced thin

3 carrots -- sliced thin

2 bay leaves

1/4 teaspoon dried thyme

6 small garlic cloves -- crushed

1 1/2 cups dry white wine

1 cup water

1/2 teaspoon coriander seed

2 lemons -- juiced

~VEGETABLES~

18 small artichoke hearts -- pared and trimmed un

12 ounces cauliflower flowerets -- blanched

12 ounces small white mushrooms

 

To make the marinade, heat the olive oil in a saute pan or skillet and cook

the onions and carrots until tender without allowing them to brown. Add the

rest of the ingredients and boil for 2 minutes.

Put the 3 vegetables into different casseroles. Add one third of the

marinade to each and simmer until tender. Let cool. Serve at room

temperature, separating the vegetables into 3 groups on the serving plate.

 

Description:

" Three vegetables, marinated separately in the same flavorful

marinade. "

Source:

" Great Vegetables from the Great Chefs by Baba Khalsa "

Copyright:

" 1990 Chronicle Books "

 

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Per serving: 359 Calories (kcal); 14g Total Fat; (35% calories from fat);

12g Protein; 46g Carbohydrate; 0mg Cholesterol; 278mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Artichokes a la Barigoule was popularized at France's famous

Hostellerie Mougin de Mougins.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 4196

 

 

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