More ways with globe ar­ti­chokes

Country Life Every Week - - Kitchen Garden Cook Globe Artichokes -

Pasta with crab, ar­ti­choke and crushed chillies (be­low, serves 4) Pre­pare a globe ar­ti­choke (as for the main recipe) and cook the heart in lemon wa­ter un­til ten­der. Drain and cut into medi­um­sized pieces. Bring a large pan of salted wa­ter to a boil and cook 500g of pasta un­til al dente. Mean­while, gen­tly heat 300ml of veg­etable stock, 100ml of dou­ble cream, 2 ta­ble­spoons of crushed chillies and sea­son­ing in a pan. Add the ar­ti­chokes and 200g of white crab­meat, heat gen­tly through and pour over the pasta. Ital­ians can’t stand Parme­san with fish dishes, but I think it tastes rather good with this one.

Ar­ti­choke-heart and prawn salad

Pre­pare a globe ar­ti­choke and place the heart in a bowl of lemon wa­ter. Cover with cling­film and mi­crowave for about 8 min­utes, un­til ten­der. Cut the ar­ti­choke into pieces and toss with cooked prawns, diced feta, finely sliced spring onions, sea­son­ing and a hand­ful of rocket. Driz­zle with olive oil and a squeeze of lemon juice and serve.

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