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| How to Cook | | | Preparation for Artichokes | | 1.Fill a large bowl with water and lemon juice, this is used to soak the artichokes after you peel it. |
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| | | | 2.Peel the outer leaves of the artichokes. |
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| | | | 3.Trim the bases and stems to reveal the bases. |
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| | | | 4.Cut the tops off to reveal the chokes and remove the chokes. |
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| | | Method: | | 1.In a large mixing bowl, mix together the stuffing ingredients, season well with salt and pepper. |
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| | | | 2.Stuff the artichoke with the stuffing. |
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| | | | 3.Heat up a pot of grape seed oil and deep-fry the stuffed artichoke for 10 minutes or until golden brown. |
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| | | | 4.In a soup pot, add chicken stock, bay leaf, extra virgin olive oil and remaining lemon juice, season well and simmer the artichoke for an hour. In a small saucer melt the butter under medium low heat and add in crushed coriander seeds, as the dressing. Serve with the artichokes. |
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 | Fresh Fruit and Vegetable |
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Stuffed French Artichokes |
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| | Ingredient:(serving size: 2) | -French artichokes 2 pieces
-Lemon 2 pieces, juice only
-Grape seed oil for frying moderate amount
-Chicken stock 2 cups
-Bay leaf 1 piece
-Extra virgin olive oil moderate amount
-Butter 50g
-Coriander seeds 8 pieces, crushed | | | | -Minced Lamb (New Zealand)
Item no.300198943
-city\'super Turmeric (India)
Item no.015200354
-Organic Turmeric (Thailand)
Item no.300224523
-Olitalia Grape Seed Oil (Italy)
Item no.300185522
-Galbani Ricotta Cheese (Italy)
Item no.003900051
-Artichoke (France)
Item no.300180052 |
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| | Wine Pairing
Laurent Perrier Rose N.V.Champagne, France | | 貨品編號:090800016 |
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