Artichoke bottoms filled with veggies are a marvel, so healthy and filling, the very best part of an artichoke!
Artichoke is a fountain of vitamins and minerals and so nourishing, in general, 2 per person are enough as they are so filling…
They are delicious simply with mayo but I like to serve them filled, either cold with a tuna filling for example or hot and filled with vegs.
I live in Southern France and over here, you can find them all year round frozen.
Stuffed cabbage … Basically, meatballs into a cabbage leaf! I love meatballs, don’t you ? Such a versatile dish; My recipe will always vary according to the vegetables and herbs I’ve got in my fridge : with pepper and sprouts, I will make Asian style meatballs, with zucchinis and tomatoes, I will make Italian style meatballs and so on.
I always add grated carrots, chopped onions and mushrooms to my meatballs since either or several of them are a basis in many of my recipes and so are tomatoes, so I try to never run out of any of them.
Of course, there is a wide range of vegetables that you could use instead of cabbage, like peppers, tomatoes, zucchinis, etc.
Homemade spaetzle pasta with herbs recipe, spaetzle is a free form egg pasta easy to make at home. How to cook spaetzle: the dough is ladled and pushed through a spaetzle maker into boiling water, a colander with large holes can be used too, spaetzle noodles are gathered as soon as rising to the surface, delicious with saucy meats or on its own with your favorite pasta sauce.
Spaetzle are rather served with meats and creamy sauces, but I have read that Germans like to eat them with a schnitzel (a pork Milanese cutlet). I like to serve them in autumn with deer fillets or any cut of game and a red wine sauce.
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