It is said that the meeting of two strong characters inevitably leads to conflict: we have decided to dare and pair two ingredients with a strong personality in a single dish: pasta with artichokes ...

Remove the beef from the pan and roll in the chopped oregano to coat ... or until firm. For the artichoke salad, thinly slice the baby violet artichokes and Jerusalem artichokes, placing them ...

Drain. Heat two tablespoons of olive oil over medium heat in a large skillet. Add chopped artichokes hearts, sun-dried ...

Reset your diet and set healthy habits for the year ahead ...

Make Ahead: Artichokes through step 1, up to 2 days, chilled. Green olive dip, up to 2 days, chilled. For Green Olive Dip: In a blender, puree 1/2 cup chopped flat-leaf parsley, 5 tablespoons ...

Fill a large bowl with water and squeeze in the lemon juice from one of the lemons, keeping the lemon halves to rub the peeled artichokes with. To prepare the artichokes, begin by cutting off the ...

Add the chopped onion and garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add the artichokes and cook, stirring occasionally, until lightly browned in spots ...

4. Add chopped garlic and toss in olive oil on high flame. 5. Add bechamel sauce & fresh cream to the pan. 6. Add nutmeg and salt to taste. Let the mixture cool down and put in blender and grind for ...