These little jewels are stuffed with ground meat, layered into a skillet, and seared. Then artichokes are simmered in a tart tomato sauce until tender. Restraint, please.
Apr 12, 2011 by Rozanne Gold
For this radically simple recipe, stalks of spring-green asparagus, bay leaves, and capers are tossed in olive oil and blasted in the oven. Gotta love it.
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