Advertisement
4
Medium
By Richard Whittington and Martin Webb
Published 1995
This dish treats herbs as salad leaves, a very Mediterranean approach. At Quag’s, only the crown of the chicken is roasted, but it is probably easier at home to cook the whole bird. Only artichoke bottoms are used, though if you are lucky enough to get hold of whole baby artichokes before they have formed a choke then these will be even nicer.