49 lemon artichoke bottoms Recipes

peppercorn, cider vinegar, cold water, egg yolks, clarified butter, warm (or melted butter), fresh squeezed lemon juice, cayenne, butter, flour, milk, drops tabasco sauce, salt, bay leaf, fresh spinach, cooked, well-drained and finely chopped, new orleans-style bechamel sauce, fresh ground black pepper, salt, artichoke bottoms , from a can, poached eggs

unsalted butter, shallots, chopped, fresh mushrooms, sliced, king arthur unbleached all-purpose flour, milk, minced fresh tarragon or 2 tsp dried tarragon, gruyere cheese, shredded, artichoke bottoms (drained canned or cooked fresh ), lemon juice, salt, white vinegar, eggs, english muffins, split and toasted

uncooked valencian rice (per person ) or 1/3 cup bomba rice, chicken stock (per person ), saffron strands (per person ), olive oil , to cover the bottom of the pan, chicken , such as a thigh (per person), soft chorizo sausage (bilboa or palacios, per person), spanish sweet paprika (per person ), garlic clove, minced (per person ), chopped onion (per person ), grated tomato (cut in half , grate & discard the skin, per person), prawns (per person ), clams, and (per person ) or 2 -4 small mussels (per person), red pepper, cut in strips (piquillo), artichoke hearts , green beans or peas, cooked white spanish beans (alubias de la granja or judion), lemon wedge (to garnish ), salt

sourdough bread rounds, fat-free cream cheese, skim milk, lemon juice, white wine, worcestershire sauce, cayenne pepper, garlic salt, tabasco sauce, crabmeat, coarsely chopped artichoke heart, green onions, chopped (tops and bottoms)

bacon, shallot, peeled and sliced, garlic cloves, minced, boneless skinless chicken breasts , cut into 1/2-inch slices, baby carrots, sliced, chicken broth, dry white wine, lemon juice, pomegranate molasses, hidden valley original ranch dressing mix, greek yogurt, paprika, smoked, hot, nutmeg, grated, artichoke bottoms, drained and quartered

heads garlic, olive oil, white wine, chicken stock, lemon juice, head fennel, peeled and chopped, red onion, diced, carrots, peeled and diced, artichoke bottoms, cooked and diced small, ricotta, ravioli pasta, store bought, heads garlic, peeled, chicken stock, heavy cream, parsley, sea bass steaks

chicken stock, salt and pepper, nutmeg, raw artichoke bottoms (preferably fresh), quartered and cut into thin slivers and topped with some fresh squeezed lemon juice, raw asparagus spears , cut on the bias in 1/4-inch thick pieces, lemon, halved, egg yolks, beaten, shredded green leaf lettuce, coarsely chopped pistachio nuts