Lamb And Artichoke Stew
Begin by preparing the artichokes. Snap the outer leaves from the artichokes, starting at the bottom, and working back until the yellowish leaves appear. Rub the cut leaves with lemon to stop them from going brown. Trim the top half (about 2 1/2 ... [... more]
Australian Womens Weekly |
Lamb with beans and vinegar
Preheat oven to 140°c. Heat oil in a heavy-based saucepan over a medium high heat. Brown meat well on all sides, season well and add the vinegar. Continue to cook for 30 seconds or until liquid reduced by half. Add the beans and artichokes. Stir ... [... more]
Australian Womens Weekly |
Chicken with Jerusalem Artichokes
Dust chicken in seasoned flour and shake away any excess flour. Heat a large saucepan with a little olive oil, add chicken and brown on all sides. Drain on absorbent paper. Return pan to heat, add onions and lightly brown. Add artichokes, browned ... [... more]
Australian Womens Weekly |
Pasta With Tomatoes, Artichokes And Cream- STEVE BASTONI
Heat 3 tablespoons olive oil in a large pan. Add bacon pieces and cook until golden but not crisp. Toss in chopped onion and the herbs and then the chopped garlic. Cook until onion is translucent. Add tomato pieces, artichoke hearts and cream, ... [... more]
Australian Womens Weekly |
Chicken and Artichokes with Orecchiette
Heat 1 tablespoon of the oil in a large frying pan over medium heat. Stir in pancetta, and cook until browned. Remove pancetta and drain on kitchen paper. Pour remaining oil into frying pan. Add onion, garlic and chillies and cook, stirring ... [... more]
All Recipes AU |
Stuffed Globe Artichokes
Snip the pointed tips of artichoke leaves and cut off the stems. Wash and drain. Holding artichoke firmly by its base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed. In a medium bowl, combine bread, garlic, ... [... more]
All Recipes AU |
Artichokes with lemon & herb mayonnaise
Trim the artichoke stems to about 3 cm with a stainless-steel knife. Snap off any discoloured leaves with your fingers. Cut off 3 cm from the tops of the artichokes. (For a neater presentation, cut off about 1 cm from the tops of all the ... [... more]
All Recipes AU |
Artichokes with Butter and Garlic
Bring a pot of water to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. When water is boiling, place steamer ... [... more]
All Recipes AU |
Artichokes with sun-dried tomatoes
Squeeze the juice of half a lemon into a large bowl of water. Use the other lemon half to rub the cut portions of the artichokes as you work. Trim the artichokes with a stainless-steel knife, cut into quarters and cut away the chokes. Squeeze any ... [... more]
All Recipes AU |
Marinated artichokes
Have a large bowl of cold water with the juice of half a lemon squeezed into it. Trim 2cm from the top of the artichoke, trim 4cm down the stalk. Remove tough outer leaves. Using a paring knife trim off outer layer part of the stem. Rub the ... [... more]
Australian Womens Weekly |
Marinated pork chops with braised artichokes, broad bean ...
Preheat oven to 180°C. Grind the garlic, salt, pepper and rosemary leaves in a mortar. Add the lemons and olive oil and make a paste. Spread over the chops and refridgerate until needed. In a large heavy based saucepan heat the olive oil. Add the ... [... more]
Australian Womens Weekly |
Stuffed Artichokes
For the stuffing, sweat onions until fragrant and translucent. Place into a large mixing bowl with the lemon zest, breadcrumbs, parsley, cheeses and seasoning. Mix well. Place stuffed artichokes upright in a shallow baking pan just large enough ... [... more]
Australian Womens Weekly |
