Artichoke Hearts And Potatoes Cooked In Oil And Lemon
| Ingredients | |||
| 1 | each | broccoli, whole head | |
| 1 | qt | water | |
| 1 | tablespoon | salt | |
| 3 | tablespoon | olive oil | |
| 1 | teaspoon | garlic, minced | |
| 1 | pepper | ||
| 1 | crushed red pepper | ||
| 2 | tablespoon | parmesan cheese, grated | |
Directions: | |||
| Separate the broccoli florets and trim the tough skin from the stalks. Put the broccoli leaves in boiling water with salt. A minute later, add the flowerettes. Return to a boil and cook for 6 to 8 minutes until tender but resistant to the bite. Drain. Heat the olive oil in a pan and add garlic. Cook over moderate heat for a minute and add the broccoli leaves and flowerettes. Cook, tossing, for about 2 minutes. Correct seasoning and sprinkle with parmesan cheese to taste. | |||
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