10 shallots
20 new potatoes
20 whole new carrots
50 ml olive oil
10 prepared artichokes
salt
50 g chopped dill or fennel
50 g diluted cornflour
20 new potatoes
20 whole new carrots
50 ml olive oil
10 prepared artichokes
salt
50 g chopped dill or fennel
50 g diluted cornflour
method
1. Boil 10 shallots, 20 new potatoes and 20 whole new carrots for 5 minutes; add 50 ml olive oil, 10 prepared artichokes and salt and cover with greaseproof paper and a lid. Cook in the oven at 200°C for 10 minutes.
2. When half-cooked, remove the chokes from the artichokes, replace and add 50 g chopped dill or fennel.
3. When fully cooked, thicken the cooking liquor with 50 g diluted cornflour and serve the artichokes in a vegetable dish with the other vegetables, surrounded with the sauce.
2. When half-cooked, remove the chokes from the artichokes, replace and add 50 g chopped dill or fennel.
3. When fully cooked, thicken the cooking liquor with 50 g diluted cornflour and serve the artichokes in a vegetable dish with the other vegetables, surrounded with the sauce.
serving amount
serves 10
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