Nicoise Stuffed Artichokes

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

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  • 300 ml (½ pt) dry white wine
  • a few coriander seeds


Reserve 4 tbls of the white wine to cook the shallots. Put the remaining wine in a pan and make a court bouillon of one part white wine to three parts of water. Add a few coriander seeds and peppercorns with the lemon juice, thyme, the bay leaf and salt. Cook the artichoke hearts in the bouillon unti