| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 12 |
|
Baby artichokes |
| 100 |
g |
Girolle mushrooms; cleaned and halved |
| 1 |
|
Carrot; shredded |
| 300 |
ml |
Water |
|
|
White wine |
| 4 |
lb |
Fresh mint leaves |
|
|
Grated zest of 1/2 lemon |
| 1 |
|
Garlic clove; crushed |
| 4 |
tb |
Olive oil |
| 1 |
|
Pinches salt |
INSTRUCTIONS
LEMON MINT PESTO
Preheat the oven to 150C/300F/gas 2.
Prepare the artichokes and season all over with salt and pepper. Heat
the olive oil in a suitable ovenproof dish, add the artichokes,
mushrooms and carrots, cook over gentle heat for 2 minutes. Add
garlic, white wine and water.
Bring to the boil, cover dish with foil or lid, place in the oven and
braise for about 45 minutes or until tender. Drain, reserving the
cooking liquid and leave to cool.
For the pesto, place all the ingredients in a liquidiser and blend to
a puree.
To serve, cut the artichokes in half. Add the pesto to the cooking
liquid, taste and adjust the seasoning. Pour over the artichokes and
serve at room temperature.
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