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	<title>The Artichoke Blog &#187; artichoke carpaccio</title>
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	<description>On Italian Artichokes</description>
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		<title>Artichoke Carpaccio</title>
		<link>http://theartichokeblog.com/artichoke-carpaccio/</link>
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		<pubDate>Thu, 10 Dec 2009 21:26:21 +0000</pubDate>
		<dc:creator>mikey</dc:creator>
				<category><![CDATA[Artichoke Recipes]]></category>
		<category><![CDATA[Facts]]></category>
		<category><![CDATA[artichoke bottoms]]></category>
		<category><![CDATA[artichoke carpaccio]]></category>
		<category><![CDATA[artichoke recipes]]></category>
		<category><![CDATA[carpaccio di carciofi]]></category>
		<category><![CDATA[fondi di carciofi]]></category>
		<category><![CDATA[raw artichoke]]></category>
		<category><![CDATA[ricette carciofi]]></category>

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		<description><![CDATA[Carpaccio di Fondi While I still have a few fondi left in the fridge, I thought I could get a quick carpaccio together. Carpaccio usually refers to thinly slice beef that is dressed with Parmiggiano shavings, olive oil and lemon juice.  In this recipe, it is the artichoke that is finely sliced and I&#8217;ve dressed [...]]]></description>
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