Una vez cocidos con agua y sal los tallos y cabecitas más tiernas de alcachofas, se sirven con aceite y vinagre.
This entry was posted on Sunday, October 24th, 2004 at and is filed under Ensaladas, RECETAS.
You can follow any comments to this entry through the RSS 2.0 feed.
You can leave a comment, or trackback from your own site.