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Categories:
Bread Cheddar cheese fresh pork sausage eggs milk salt pepper lemon olive oil artichokes garlic celery shallots tomato puree fish stock salt thyme bay leaf parsley saffron tomato paste anchovy paste prawns spaghetti mussels brandy yellow pepper red pepper Pernod heavy cream
Viewed: 5 - Published at: 9 years agoIngredients
- 4 slices bread, broken
- 1 c. shredded Cheddar cheese
- 1 lb. fresh pork sausage
- 6 eggs
- 2 c. milk
- 1 tsp. salt
- 1/2 tsp. pepper
- juice of 1 lemon
- 12 Tbsp. olive oil
- 12 baby artichokes
- 2 large cloves garlic, diced
- 1/4 c. finely chopped celery
- 1/4 c. chopped shallots
- 1/2 c. tomato puree
- 1/2 c. fish stock
- salt and freshly ground pepper
- 1/4 tsp. thyme
- 1 bay leaf
- 2 Tbsp. chopped parsley
- saffron
- 2 Tbsp. tomato paste
- 1/2 tsp. anchovy paste
- 4 clams, chopped
- 4 prawns or jumbo shrimp
- 1/2 lb. spaghetti
- 8 large sea scallops, quartered
- 12 large mussels
- 1/2 c. brandy
- 1 yellow pepper, thinly sliced
- 1 red pepper, thinly sliced
- 2 1/2 Tbsp. Pernod
- 1/2 c. heavy cream
Method
- Stir juice from 1/2 lemon and 2 tablespoons of oil into a large pot of salted, boiling water.
- Add artichokes and boil for 5 minutes or until almost tender.
- Remove artichokes and cool under cold running water.
- Reserve artichoke cooking water.
- Peel outer leaves from 8 artichokes down to tenderest part (leave 4 artichokes with leaves intact); cut off stem.
- Cut peeled artichokes into bite size pieces (about 1 1/2 inches long); set aside.
