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Garlic Recipes
Recipe By: The Garlic Lover's Cookbook, Volume 2
Serving Size: 4 Preparation Time: 0:30 Amount Measure Ingredient Preparation Method 1 6 oz jar marinated artichoke hearts 3 LG cloves fresh garlic peeled and crushed 1/2 cup onion chopped 2 tablespoons flour, all-purpose 2 cans chicken broth, 10 3/4 oz 1 cup half and half dash parsley finely chopped dash tabasco sauce Drain marinade from artichoke hearts into 2-Quart saucepan. Crush garlic with press or mince and add to marinade. Add onion and cook, covered, 10 minutes over low heat. Blend in flour. Slowly stir in 1 can broth and heat to boiling, stirring. Boil 1 minute or until mixture thickens. Turn artichoke hearts into blender or food processor and add hot mixture, blending until smooth. Strain into saucepan; add remaining can of broth and half-and-half. Heat just to serving temperature; do NOT boil. Sprinkle each serving with parsley. Makes 4 servings, about 1 1/3 cup each. From The Garlic Lovers' Cookbook, Volume II ISBN 0-89087-424-7 ---- Notes: I first served this at Greyhound Rock Beach, reheated on a Coleman camp stove, along with some thinly sliced crusty sourdough baguettes. It went over bigtime, but it might have been the sea air... Serving Ideas: Salad and Oyster crackers would be nice...
Garlic Posters
The Gilroy Garlic Festival is the last full weekend in July 2003 (Friday 25th, Saturday 26th, Sunday 27th). Be There! Eat, Drink and Stink! as they say. :?) Check out the Gilroy web page.