Notes: Use this sprightly combination of lemon and parsley to season the artichoke bisque, or mix with about 2 pounds hot cooked green beans, peas, broccoli, or asparagus for a special holiday vegetable. If making mixture up to 1 day ahead, cover and chill.
This recipe goes with Artichoke Bisque with Parsley-Lemon Gremolata
Sunset NOVEMBER 2001
In a food processor, whirl parsley, olive oil, lemon peel, garlic, and pepper until finely chopped. (Or with a knife, mince parsley and garlic and put in a bowl; mix with oil, lemon peel, and pepper.) Add salt to taste.
Nutritional analysis per teaspoon.
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