"Shrove Tuesday buns." Where we in the United Kingdom celebrate the beginning of Lent by eating pancakes, the Finns spend the day outdoors, tradionally skiing or going for a sleigh-ride, and eat a robust pea soup and sweet buns flavoured with cardamom and made with yeast and filled with almond paste and whipped cream.
Artichoke base. These are prepared by breaking off the stem of the artichoke by bending it until it comes off the base. Cut the base flat and then remove the leaves. Trim the outside of the heart and then remove the choke, being certain to remove all last traces. Rub the heart with lemon to prevent it from discolouring. These are sometimes referred to as artichoke hearts, that are from young artichokes in which the bracts have not yet formed the choke and are included with the base.
Bologna sausage. Finely ground, cooked, highly seasoned smoked pork, beef and veal slicing sausage with pistachios from Bologna in Emilia-Romagna. This has very little relationship to American baloney which is generally blander and has a softer texture.
