More Recipes Like Porcini-Braised Boar with Artichoke and Fennel

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Braised Wild Boar with Sauerkraut

Submitted by: don

Home Town: Seabrook, New Hampshire, USA

A wild boar roast is braised in a Dutch oven until extremely moist and tender.

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Cream of Artichoke Soup I

Submitted by: MARBALET

Steamed artichoke bottoms hearts?, potatoes and carrots are pureed in an aromatic chicken broth with vermouth in this elegant soup thickened with heavy cream and served with croutons.

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Potatoes Au Gratin with Fennel and Bacon

Submitted by: TX_Brad

Home Town: Bryan, Texas, USA

Living In: San Diego, California, USA

Delectable creamy Au Gratin Potatoes are enhanced with subtle flavors of fennel and bacon. Caution: this recipe will make people break your door down for some more. I never measure unless baking, always use eyeball judgement, so feel free to adjust to your personal feel and taste.

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Artichoke, Cheese and Olive Antipasto

Submitted by: chellebelle

Living In: Olympia, Washington, USA

A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!

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Cream of Artichoke Soup II

Submitted by: Ashley

Artichokes are steamed, then stripped of their flesh and hearts and combined with sauteed leeks and cream in this subtle soup.

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Garbanzos with Fennel

Submitted by: ORNERY

Fresh fennel contributes its unmistakable flavor to this hearty garbanzo bean stew!

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Fennel Risotto

Submitted by: SunFlower

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

Made with fennel bulbs, Arborio rice, and heavy cream, this is a rich and creamy risotto - just like it ought to be!

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Steamed Mussels with Fennel, Tomatoes, Ouzo, and Cream

Submitted by: DJFoodie

Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.

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Fennel Seed Spiked Pork Roast

Submitted by: wsf

Home Town: Ogden, Utah, USA

Living In: Riverdale, Utah, USA

A big Boston butt pork roast is slathered with fennel seed, ouzo, and garlic, then slowly roasted on a bed of sliced onion and fennel for a magnificent main course. The cut reaches tender perfection in about 5 hours of roasting time.

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