Artichoke and Asparagus Casserole in Butter and Cider Sauce

Name: Artichoke and Asparagus Casserole in Butter and Cider Sauce
Ingredients: 3 oz / 85 g unsalted butter; 2 lb / 900 g green asparagus; 12 small or 4 medium globe artichokes; chervil or parsley; 3 tbsp crème fraîche (optional); salt; freshly ground black pepper; chervil or parsley; ¼ pt / 140 ml vegetable stock or water; 6 oz / 170 g diced tomato flesh; 8 basil leaves, torn into shreds; 8 basil leaves, torn into shreds; 2 oz / 60 g shallots, peeled and finely chopped; 2 fl oz / 60 ml good dry white wine; ¼ pt / 140 ml dry cider; ¼ pt / 140 ml vegetable stock or water

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

This is best served on its own, and makes an excellent starter.

Ingredients

12 small or 4 medium globe artichokes
2 lb / 900 g green asparagus

Vegetarian
Gluten-free

Method

If using medium artichokes, remove all the leaves and the chokes. Put the artichoke bottoms in a bowl of acidulated water. Small artichokes need only the outer leaves and the leaf tips removing. Quarter small artichokes, or slice artichoke bottoms into four or five pieces or cut into wedges. Blanch in boiling water for 5 minutes, then drain. Remove and discard any woody stems from the asparagus