Archive for November, 2005

Green Beans and Artichokes

Today, we featured two sets of dishes — one with green beans, the other artichokes. Both vegetables were cooked using a basic cooking technique — blanching.

The green beans were prepared in several ways based on Julia Child’s French cooking recipes: a) Green Beans with Butter; b) Buttered Green Beans with Lemon Juice and Parsley; and, c) Creamed Green Beans.

The artichokes were prepared a la Julia as Boiled Artichokes with Lemon Butter Sauce and Italian-style as Artichokes with Peas, inspired by Anna del Conte.

Here are the recipes.


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