Artichokes with hollandaise sauce
3. Prepare the hollandaise by placing the egg and lemon juice in a food processor and blending. 4. Gradually pour in the melted butter, blending all the while. 125g/41/2 oz butter, melted 2. Add the artichokes and boil for ten minutes. 5. The ... [... more]
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Watercress Salad with Blue Cheese Dressing
1. In a large bowl toss together the watercress, orange segments, celery, artichokes and nuts. 2. In a small bowl mash the Roquefort with the cream and yoghurt. 3. Whisk the olive oil and vinegar into the Roquefort until you have a runny ... [... more]
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Black Forest ham and artichoke bruschetta
2. Place the ciabatta slice onto the hot griddle pan, and cook for 1-2 minutes on each side. 3. Remove from the griddle pan, and spread the toasted slice with the tomato purée, then top with the cream cheese, artichokes and the Black Forest ... [... more]
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Plate of antipasti
2. Blitz all the tapenade ingredients in a mini food processor. 3 slices serrano ham 1 sachet black olives 2 slices bread, toasted 3-4 slices lomo (cured pork loin) 1. Wrap the artichokes with the parma ham. 3. Serve with the toast, sliced. 4. ... [... more]
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Roast Monkfish with Artichoke and Hollandaise Sauce
3. Cut off the stalks from the base of the artichoke and remove a few of the rough outer leaves. 4. Poach the artichokes in the water and cook for 6-8 minutes. 5. Heat the oil in a frying pan and roast the monkfish fillets for about 3-4 minutes ... [... more]
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Ragout of lamb
Preheat a small saucepan. Heat the oil in the medium saucepan. Add the garlic and sauté for 2 minutes. 3. Add the lamb and when browned add the apricots and artichokes. 4. Add the coriander and stir well to coat everything in the spice. 5. Pour ... [... more]
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Hot artichoke sin
2. In a bowl, mix together the artichokes, mayonnaise, cheese and chillies. Spread into a wide baking dish in a layer not more than 2cm/3/4in thick. 3. Bake the mixture until bubbling and golden, about 15 minutes. Serve with tortilla chips for ... [... more]
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Calves liver and pancetta with balsamic vinegar and ...
50g/2oz whole piece pancetta to be sliced or 6 slices streaky bacon 10 small artichoke bottoms (jared) or 3 fresh artichokes (with juice of 2 lemons for cooking plus large pinch of salt) 1. To prepare the artichoke rosti first cook the whole ... [... more]
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Dolma stuffed artichoke and vine leaves
Note: This recipe originally has Australian measurements. Equivalent measurements are as accurate as possible. 1. Cut the tops off the artichokes and scoop out the insides. 3. Add the finely chopped onions into the mixture and when soft add a ... [... more]
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For the Buttered Spinach
2. Blanch the artichokes in boiling water, flavoured with salt and lemon juice, for 10-15 minutes, until soft. 3. In a hot pan, sear the sausages, drained artichokes, garlic and onion. When slightly brown, remove from the heat and place on four, ... [... more]
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Broccoli tempura with artichoke and red pepper dip
1. To make the dip, gently heat the artichokes with their oil in a saucepan. 2. Add the remaining ingredients and sauté for 4-5 minutes until the onions and peppers are soft. 3. Pour the vegetables into a food processor and blend to a smooth ... [... more]
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Artichoke and pepper bruschetta
1. Heat the oil in a large frying pan or wok and sauté the roast peppers with the artichokes for 3-4 minutes. Stir in the herbs, seasoning and chilli flakes and heat for a further 1-2 minutes. 2. Place the ciabatta toast onto a serving plate and .. [... more]
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