Taste & Flavors - - GOURMET RECIPES -

Serves 4 Prepa­ra­tion 15 mins Cooking 12 mins


100g cooked ar­ti­choke hearts, diced 20g white wine Salt and pep­per 50g fish stock 1 shal­lot 20g olive oil 10g lemon juice


In a pan, sear the shal­lots with the olive oil, add the cooked ar­ti­choke hearts and the white wine. Bring to a gen­tle boil and then add the fish stock, salt and pep­per. Mix all the in­gre­di­ents and add the lemon juice.

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