Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
2
Medium
Published 1998
This pasta is a free interpretation of the flavors of Turkey. You might want to add a few blanched strips of carrot as well for an accent in this pale green-and-cream-colored dish.
Remove all the leaves from the artichokes, then pare the hearts. Using a sharp spoon, remove the fuzzy chokes. Cut the hearts into ¼-inch slices and drop them in water acidulated with lemon juice. Heat
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe