| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Gourmet, Green, The | 1 | Servings | ||
INGREDIENTS
| 12 | Baby artichokes | |
| 100 | g | Girolle mushrooms, cleaned |
| and halved | ||
| 1 | Carrot, shredded | |
| 300 | Water | |
| White wine | ||
| 4 | lb | Fresh mint leaves |
| Grated zest of 1/2 lemon | ||
| 1 | Garlic clove, crushed | |
| 4 | T | Olive oil |
| 1 | Pinches salt |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6021
Calories From Fat: 622
Total Fat: 71.3g
Cholesterol: 0mg
Sodium: 1169mg
Potassium: 14270.3mg
Carbohydrates: 414.1g
Fiber: 148.1g
Sugar: 53.7g
Protein: 72.7g