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Easy Vegetarian Recipes; Appetizers
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Let the artichokes thaw sufficiently to separate.
In a saucepan, combine the other ingredients. Bring to a boil and cook over low heat 25 minutes.
Add the artichokes; cook 5 minutes. Taste for seasoning.
Pour into a dish (not metal), cool, then refrigerate until needed.
The artichokes will keep about 2 weeks. Serves 4-6.
Trim the roots and most of the green part of the leeks. Cut lengthwise in half to about 2 inches from the root end.
Wash carefully to remove all the earth. Tie with thread into a bundle, or wrap a narrow piece of aluminum foil around them.
Cook in boiling salted water 10 minutes, or until tender but firm. Drain well; cool, and remove thread or foil.
Beat together the oil, vinegar, salt, pepper and mustard.
Stir in the onion, parsley and egg.
Pour over the leeks; chill at least 4 hours, or overnight. Serves 6.
Use even-sized onions.
Heat the oil in a deep skillet; add the onions, tossing until coated.
Mix in the water, vinegar, salt, pepper, sugar, tomato paste, marjoram, bay leaf and raisins.
Cover, bring to a boil and cook over low heat 30 minutes, or until tender but firm.
Shake the pan frequently. Chill. Serves 8-10.
Easy Vegetarian Recipes; Appetizers
3 quick & easy vegetarian appetizer recipes from the book Vegetables Galore.
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Vegetarian recipe collection of more than 40 easy vegetarian recipes for special, unique, exciting and delicious vegetable dishes
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