AUTO SHOW SALE
AT GLASSMAN SAAB

salt and pepper to taste
1/4 cup heavy cream

Cut off the stem and pointed top
of each artichoke. Trim the
prickly points with a scissors
and snap off the tough bottom
leaves. Quarter the artichokes,
remove and discard the chokes,
and remove the inner leaves, re-
serving some for garnish. Com-
bine all remaining ingredients
except the cream in a large
stainless steel saucepan. Add the
artichoke quarters and bring to
a boil. Let simmer, covered, for
2 hours. Puree the solids with a
small amount of the liquid in a
food processor. Strain the puree
and return it to the soup. Add
the cream. Mix well and adjust
the seasonings. Heat through to
serve, but do not boil. Garnish
with reserved leaves, if desired.
Serves 4.

ARTICHOKE POTATO
SALAD (PAREVE)

1 1/2 to 2 pounds red potatoes,
peeled in bite-size pieces
14 ounces canned quartered
artichoke hearts, drained and
halved
10 large sun-dried tomatoes, in
oil, drained, cut into strips
12 large calamata olives,
drained, pitted and sliced
1 1/2 tablespoons drained capers
Dressing:
1 large clove garlic, minced
3 tablespoons white wine
vinegar
1 tablespoon Dijon mustard
1/2 cup olive oil

Steam potatoes until tender.
Cool 15 minutes. In a large bowl,
combine potatoes, artichokes,
tomatoes, olives and capers.
In a jar with a tight-fitting
lid, combine all dressing ingre-
dients. Shake well. Pour 1/3 cup
dressing over salad. Mix well.
Toss with enough additional
dressing to moisten. Serve at
room temperature. May be
prepared 1 day in advance.
Serves 6.

ARTICHOKES IN
TOMATO SAUCE
(PAREVE)

18 ounces frozen artichoke
hearts
2 medium onions, sliced
1 cup parve beef bouillon
1/2 cup white wine
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme
4 parsley sprigs
1 bay leaf
juice of 1 lemon
2 tablespoons olive oil
2 tablespoons tomato paste
chopped chives for garnish

In a large saucepan, combine all
ingredients except chives. Cook
on a medium simmer, uncov-
ered, 30 minutes or until thick-
ened. Remove parsley sprigs
and bay leaf Pour into a serving
dish and garnish with chives.
May be served hot or cold, over
pasta or as an accompaniment
to chicken or beef. Serves 6. ❑

• .

.

A

'N V / /

./

,/

Z,

,

WAS $36,145

NOW $30,216*

SAVE
$5900!

NOW

$30,230*

OR LEASE
FOR
$ 449**

OR LEASE
FOR
$389**

SAVE

SAVE
$5400
WAS $33,005

$4300!

WAS $35,515

NOW $31,198*
900S CONVERTIBLE
OR LEASE FOR
$399**

NOW $27,539*
9000CS 5.SPEED
OR LEASE FOR
$399**

— 48 mo. lease requires 1st. month's payment, refundable sec. dep. $1999 cap. cost reduction, and $495 acq. fee. 12,000 miles per year allowed, 150 per mile over. Lessee is
responsible for excess wear and tear, plus tax, title, and plates. All rebates and incentives to dealer. * Plus tax, title, plates. All incentives to dealer. GM employee or family member
save additional money!

GLASSMAN SAAB

On Telegraph At The Tel.12 Mall. Southfield

OPEN MON. L THUR. 9.9; TUE., WED., FRI. 9.6; SAT. 10.4