Chicago Restaurant Info

Recipies and Cookbooks

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Collect your best recipies and we can put them together into a cookbook that you can sell to you customer's, as well as to your students if you decide to have a Cooking School.  Also use this as a selling tool for all your Cooking Demonstrations (in schools, for community clubs, etc.) Nutrition print out also available. Need help with organizing your school?  Contact Us with your request and we will give you a free quote.

CUORI DI CARCIOFO GRATE Sauteed Artichoke Hearts LEZIONE Numero Uno Servings: 4  Preparation Time: 5 minutes Suggested Wine:  Chardonnay INGREDIENTS 6 ounces Artichoke Hearts (packed in water) 2 Tablespoons Olive Oil 3 fresh Garlic cloves smashed 1/2 fresh Lemon squeezed 1/2 cup dry White Wine Italian pinch Salt & Pepper Baby Italian handfull Bread Crumbs DIRECTIONS In a sautee pan, put olive oil, garlic cloves and heat on low till garlic starts sizzling, then add artichoke hearts, and simmer for a few minutes.  Add dry white wine, and the juice from 1/2 freshly squeezed lemon, salt and pepper.  Simmer for a minute or two more, put on serving dish and sprinkle with breadcrumbs. SUGGESTIONS: If you see that the sauce is a bit too dry while you’re sauteeing, add a little bit of water. OPTIONS: By increasing the olive oil, and adding a little water for consistency, you can use this sauce with pasta, as a serving for two.CUORI DI CARCIOFO GRATE Sauteed Artichoke Hearts LEZIONE Numero Uno Servings: 4  Preparation Time: 5 minutes Suggested Wine:  Chardonnay INGREDIENTS 6 ounces Artichoke Hearts (packed in water) 2 Tablespoons Olive Oil 3 fresh Garlic cloves smashed 1/2 fresh Lemon squeezed 1/2 cup dry White Wine Italian pinch Salt & Pepper Baby Italian handfull Bread Crumbs DIRECTIONS In a sautee pan, put olive oil, garlic cloves and heat on low till garlic starts sizzling, then add artichoke hearts, and simmer for a few minutes.  Add dry white wine, and the juice from 1/2 freshly squeezed lemon, salt and pepper.  Simmer for a minute or two more, put on serving dish and sprinkle with breadcrumbs. SUGGESTIONS: If you see that the sauce is a bit too dry while you’re sauteeing, add a little bit of water. OPTIONS: By increasing the olive oil, and adding a little water for consistency, you can use this sauce with pasta, as a serving for two.

Cooking With Mark Foo