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Originally Posted by B-Line
But I've never been able to figure out how to make those stuffed artichokes.. They just never come out like they do in the restaurants. I use lamb stock, cheese, garlic, bread crumbs.. and still, the consistency is never right.
Also, my lemon and butter sauce also never has the right thickness. I try to use flour to thicken it up but then it gets pasty. Or it's too much butter.
--B
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What do you mean consistency? In the bread crumbs or in the artichokes? Are you putting olive oil in the bread crumb mixture? Don't forget the garlic and the fresh parsely. You have to steam the hell out of them until you can pull a leaf out easily. The time varies. Sometimes they're done in an hour, it's taken me as much as two.
You put lemon butter sauce on stuffed arties?