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.
Luigi Cooks 