Cooking Whole Artichokes | Roasting Baby Artichokes
Artichokes take a little effort when it comes to preparation and cooking but yield a mild, nutty flavor that compliments a variety of foods.
Begin by cutting a circle around the stem of the pepper.
Carefully pull out the stem and ribs.
Remove the remaining ribs by scraping with a spoon.
Wash the pepper in cold running water to remove any remaining seeds.
Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill with prepared stuffing or favorite dip.
Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed.
A California olive that has a large oval shape and is green in color. It is brine-cured and preserved with the natural lactic acid produced by the olive or by a commercially produced grade of lactic acid.
An Italian sausage made from coarsely chopped, cured lean pork and some finely chopped lean beef. The chewy textured sausage is often moistened with grape juice or red wine and highly seasoned with garlic and a variety of spices.
Most often considered as the Spanish olive, that has gone through a process that inserts a pimento, garlic, nut, onion or other similar item into the olive in order to slightly season the taste of the olive.