Name: Braised Artichoke Bottoms
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 large globe artichokes; 1 shallot, chopped; Juice of ½ lemon; 1 carrot, chopped; 1 celery stick, chopped; 1 tablespoon olive oil; 25 g (1 oz) unsalted butter; 1 sprig of fresh thyme; 1 bay leaf; 6 coriander seeds; 6 black peppercorns; 4 tomatoes, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

About

There are so many things you can do with artichoke bottoms, from adding them to a mixed salad to stuffing and braising. This recipe will help you cook them, the rest is up to you.

Ingredients

2 large globe artichokes
Juice of ½ lemon
1 shallot, chopped

Method

Firstly remove the stalks from the artichokes and then cut around the base, removing the leaves. Now cut across about 4 cm (1½ in) from the base and cut off any excess stalk or green left on. The centre of

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Braised Artichoke Bottoms

Ingredients

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