Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Read our
DISCLAIMER and
PRIVACY POLICY
before using
our site
-------------------
Linking Policy
Advertise with us
DISCLAIMER and
PRIVACY POLICY
before using
our site
-
Advertise with us
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
site map
recipes
policies
about us
Printer
Friendly
Recipe
Anna Maria Suggests
Extra-
The Best Selection of Italian Extra-
Buy from the source Authentic Aged Traditional Balsamic Vinegar from Italy
Sicily, Apulia, Lazio, Liguria, and More...The Best Selection of Succulent Italian Olives Oil
Infused Extra-
Spice up your dishes with Infused Flavored Italian Extra-
Some More Hot Topics You'd Like to See adv.
Artichokes Mousse
Spuma di Carciofi
Spuma di Carciofi
Serves 6 to 8
for the sautéed artichokes:
4 artichokes
for the sautéed artichokes:
4 artichokes
for the artichoke mousse:
3 oz (100 g) ricotta cheese
2 - 3 tablespoons heavy cream
1 teaspoon thyme leaves
grated peel of 1 oranges
salt
peel of 1 orange, finely julienne
2 celery stalks, cut in sticks
few celery leaves
parmigiano reggiano shavings
3 oz (100 g) ricotta cheese
2 -
grated peel of 1 oranges
salt
peel of 1 orange, finely julienne
2 celery stalks, cut in sticks
few celery leaves
parmigiano reggiano shavings
Appetizers >> Artichokes Mousse
Artichoke Articles and Recipes
INGREDIENTS
PREPARATION
