Cook frozen artichoke hearts according to package directions. If using canned artichokes, rinse with cold water and drain. In a bowl with artichokes add 1 tablespoon olive oil and 1 teaspoon lemon juice; let stand for 15 minutes.
Add radicchio, basil and remaining 1 1/2 tablespoons olive oil; toss to coat. Season with salt and pepper.
Add remaining 1 tablespoon lemon juice; toss.
Divide salad between 2 plates; grate Parmesan cheese generously on top.
Cut carrots into 1/2-inch thick slanting slices.
Heat olive oil in large pan; add carrots.
Cover and cook until partially tender (about 8 minutes).
Add water, lemon juice and peel, salt, sugar and pepper.
Bring to boiling; add artichoke hearts and cook until just tender or if using canned artichokes, warm through. Lift out vegetables with a slotted spoon and arrange in bowl. Cool vegetables and cooking liquid separately, then pour cooled liquid over vegetables and refrigerate several hours.
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If using fresh artichokes, squeeze a lemon (or
Trim artichokes and prepare as for hearts,
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
inutes.
Add fresh or canned artichokes and simmer 10 minutes more
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
uice. Set aside.
Using a sharp paring knife,
ith ice water.
If using fresh artichokes, prepare as follows:.
To prepare the Artichokes:
Cut of stems using a sharp knife to
Cover beans and hominy 8 hours or overnight.
Drain.
Discard liquid.
In 6 to 8-quart Dutch oven, combine beans, hominy (if using canned hominy, add last 30 minutes of cooking), chicken broth, garlic, carrots, onion, artichokes, ham, sausage, parsley, sage and rosemary.
Heat to boiling.
Reduce heat.
Cover; simmer 2 hours until beans are tender.
Add canned hominy, if using.
Remove ham and sausage.
Cut into bite-size pieces.
Return to soup. Season to taste.
here they break naturally.
Using a vegetable peeler, peel the
If using fresh artichokes, trim away the tough outer
he artichokes. Trim the stems so the artichoke bottoms sit flat. Using
trim stalks from bases of artichokes, cut a 1\" slice from