STUFFED ARTICHOKES


Stuffed Artichokes Ingredients

4 large globe artichokes
juice of 1 lemon
1/2 brown onion
1 carrot
1 clove garlic
2 tomatoes
1 Tbs olive oil
1/2 cup wholemeal breadcrumbs
250g minced meat
pinch salt
2 Tbs chopped parsley
freshly ground black pepper
1 1/2 cups water

Stuffed Artichokes Method First thing you must do is wash the artichokes and trim loose outer leaves around the base. Trim about 3cm off the top of the artichokes with a serrated knife then carefully remove the centre to form a hollow about the size of an egg and remove the hairs at the base but leave the base intact. In a large bowl of cold water with half of the lemon juice place the artichokes. Peel and dice onion, carrot and peel and chop garlic then wash and dice tomatoes. In a large frying pan add the oil and heat then gently fry onion, carrot and garlic until onion is transparent then add tomatoes, breadcrumbs, mince, salt, parsley and a little pepper. Drain the artichokes and then fill each one with the stuffing then place the artichokes upright in a saucepan just large enough to hold them. To the saucepan add 1 1/2 cups water and the remaining lemon juice then bring to the boil and cover then simmer for 40 minutes or until artichokes are tender. The Stuffed Artichokes are cooked when you can easily detach the leaves.

ASPARAGUS WITH LEMON AND PARMESAN


Asparagus with Lemon and Parmesan Ingredients

24 asparagus
1 Tbs olive oil
juice of 2 lemons
freshly ground black pepper
2 Tbs freshly grated parmesan

Asparagus with Lemon and Parmesan Method Steam asparagus in bundles of 8 to a bundle then drain the asparagus and place them on a large serving plate. Sprinkle with oil and gently toss with your hand. Sprinkle the asparagus with lemon juice and season with pepper and top with grated parmesan cheese. Serve your Asparagus with Lemon and Parmesan with a lovely grilled fish.