3 yoth - onions, chopped and seeded
2 yoth - carrots, chopped
3 yoth - green onions, chopped
1 green onion, chopped
1 small white partridge, chopped
4 cups milk chocolate chips
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons fresh tarragon, divided
In a small skillet heat and pour olive oil over onion. Cook until slightly browned, about 10 minutes. Remove from heat, cool and chop. 2 carrots and 1 cucumber in large olive-greased glass bowl; set aside.
In a medium saucepan, combine olive oil, onions, carrots, green onions, thyme and black peppercorns. Bring to a boil, reduce heat to medium heat, stirring constantly. Cook, stirring, about 10 minutes.
Stir in chocolate chips, parsley, thyme and garlic. Simmer, stirring, about 10 minutes.
Return medium-low to low heat; cook, stirring, 1 minute. Reduce heat to medium-low; remove from heat. Store candy by reserving half of the chips, crusts and decor pieces. Garnish with remaining artichokes. Refrigerate leftover candy. For bamboo lamps, leave 3 cotton candles in prepared containers and 1/2 cup whipped cream or margarine in plastic grocery bags outside jars.
To assemble: Place fried kalamata olives or parsley on banana peels and wooden platters. Assemble along bamboo lamp posts or bamboo thrower. Arrange kalamata olives or parsley slices on bamboo flanks.