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.
Firstly remove the stalks from the artichokes and then cut around the base, removing the leaves. Now cut across about
Sweat the chopped shallot, carrot and celery in the butter and olive oil for a few minutes, then add the bay leaf, thyme, peppercorns, coriander seeds and chopped tomatoes. Pour in just enough water to cover. Bring to a simmer and cook for 10 minutes. Add the artichoke bottoms and about
“These are fish cakes with a difference.”
© 1994 Gary Rhodes. All rights reserved.