chicken bones, onion, carrot, leek, parsley, thyme, bay leaf, black pepper, garlic
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Composed by cuuks,
16 Jan 2010, 11:47 pm
side french vegetables vegetable bistro
mirdad likes this.
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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
cuuks version 1.8.0© 2009-2011 Jonas Frei, Stefan Pauwels