Kim S
Segue
Kim S
Segue
MY GRANDMOTHER’S KITCHEN
She taught me how to make stuffed artichokes. Bread crumbs: Just regular bread crumbs mixed with some oregano and basil for added Italian flavor.
Parmesan cheese: A nutty and salty tasting hard cheese that melts and coats the stuffing of the artichokes.
Parsley: Slightly peppery and earthy in taste, fresh parsley adds color as well as flavor to the dish.
Garlic: Essential! It is pungent, aromatic, and when it cooks, it sweetens and strengthens in flavor.
Lemon juice: Bright and acidic flavor that coats the artichokes before they cook.
Olive oil: Coats the stuffing and tops to help everything cook evenly.
White Serenity Room
17 Janeiro
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