Fresh oregano

 

 

 

 

Italian Organic Oregano is grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your Italian recipes.
Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the OreganoFromItaly.com  Newsletter:
Subscribe 
  Unsubscribe
 
Angela's Italian Organic Oregano
OreganoFromItaly.com
 
 
Adriana's Italian Gourmet Cookies
CookiesFromItaly.com
 
 
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
SilverFromItaly.com
 
 
"Only In Italy" Italian News & Humor
OnlyInItaly.com
 
Recipe Feeds
Subscribe to the OreganoFromItaly.com feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
Facebook
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Artichokes with Cheese
Artichokes with Cheese
(Carciofi al Formaggio)
 
 
Ingredients:
 
1 oz (25 grams) butter, plus extra for greasing
8 globe artichokes, trimmed
8 fl oz (250 ml) milk
3 tablespoons rice flour
5 oz (150 grams) Emmenthal cheese, freshly grated
1 egg, separated
1 fresh thyme sprig, leaves only
Pinch of saffron threads
Pinch of curry powder
Salt
 
Directions:
 
Preheat the oven to 180C (35OF) Gas Mark 4.

Grease an ovenproof dish with butter.

Parboil the artichokes for about 10 minutes.

Drain well.

Heat the milk to just below the boiling point.

Remove from the heat.

Melt the butter in another saucepan.

Stir in the flour and cook over a low heat, stirring constantly, for about 2-3 minutes until lightly browned.

Gradually stir in the hot milk.

Season with salt.

Add the saffron and curry powder.

Remove the pan from the heat and stir in the Emmenthal cheese, egg yolk and thyme.

Stiffly whisk the egg white in a grease-free bowl

Pour into the sauce.

Fill the artichokes with the sauce.

Arrange the artichokes in the prepared dish.

Bake for 30 minutes.

Remove them from the oven and leave to cool for about 5 minutes before serving. Serves 4.
 
Subscribe to the OreganoFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
Recipes
"Updated Weekly!"
Antipasti
Beef
Bread
Desserts
Egg
Lamb
Pasta
Polenta
Pork
Poultry
Rabbit
Risotto
Salads
Sauces
Seafoods
Soups
Vegetables
 
Need More Recipes?
Sign up for more recipes from our Italian affiliates:
CookiesFromItaly

                              

 
News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex