Drain artichokes, reserving 1/4 cup (50 mL) marinade. Chop artichokes into 1/2-inch (1 cm) pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened, about 5 minutes. In bowl, beat eggs; stir in onion mixture, bread crumbs,... - 30.793

To make the crust: Place the wild rice and salt in a 2-quart saucepan and add water to 2 inches above the rice. Bring to a light simmer and cook, uncovered, until all the liquid is absorbed, about 1 hour. Preheat the oven to 375° F. In a large bowl, combine... - 40.6784

Slice about 1/2 inch off top of artichoke to remove main cluster of thorns; break off small leaves at base of artichoke and, with scissors, cut thorny tips from remaining exterior leaves. With a knife, cut away dark green surface of base and stem, trimming... - 44.2253

1. In a large bowl, combine 2 cups flour and salt. Rub butter into flour with fingers until it resembles fine cornmeal. Make a well in center. 2. In a small bowl, beat egg and water together with a fork to blend. Pour mixture into well and incorporate flour... - 39.1408

1. Rinse tomatoes, core, and cut in half lengthwise. Trim off and discard fennel tops, root ends, and any bruised spots. Rinse heads and cut lengthwise into 1/4-inch slices. Peel and chop garlic. 2. Rub 1 tablespoon olive oil over bottom of 10- by 15-inch... - 41.7508

1. Assemble the mise en place. 2. To make the tart pastry, cut the butter and shortening into tablespoon-sized pieces. Wrap the butter and shortening separately in plastic wrap and freeze for 30 minutes. 3. Combine the flour and salt in the bowl of a food... - 42.4837