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Composed by cuuks,
16 Jan 2010, 11:47 pm
side bistro french vegetable vegetables
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cuuks, 16 Jan 2010, 11:47 pm
trim artichokes to hearts-put in lemon water; cut onion into half rings; score ridges on carrot and cut rings; sauté artichokes in olive oil, add onion, salt, pepper, add garlic and carrots; add white wine and stock, add bouquet garni, keep artichokes submerged (put towel, cheescloth on top), simmer for 35 min or until tender, stir in anchovy, let cool in liquid, cut hearts before servin, add lemon and olive oil
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