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Good Old Recipes

Grandma-approved old fashioned recipes

French Artichokes

From 1917: Pick off from the solid green globes the outer tough petals. Scoop out with a sharp pointed knife the fuzzy centers, leaving the soft base, which is the luscious morsel. Cut each artichoke in halves, wash, drain and fry brown on each side in olive oil. Make a tomato sauce and cook thirty minutes. Then serve hot.

Author zeemanPosted on December 10, 2013Categories Vegetables

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