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Ingredients
- 12 x Baby artichokes
- 100 gm Girolle mushrooms, cleaned and halved
- 1 x Carrot, shredded
- 300 ml Water White wine
- 4 lb Fresh mint leaves Grated zest of 1/2 lemon
- 1 x Garlic clove, crushed
- 4 Tbsp. Extra virgin olive oil
- 1 pch salt
Directions
- Preheat the oven to 150C/300F/gas 2.
- Prepare the artichokes and season all over with salt and pepper. Heat the extra virgin olive oil in a suitable ovenproof dish, add in the artichokes, mushrooms and carrots, cook over gentle heat for 2 min. Add in garlic, white wine and water.
- Bring to the boil, cover dish with foil or possibly lid, place in the oven and braise for about 45 min or possibly till tender. Drain, reserving the cooking liquid and leave to cold.
- For the pesto, place all the ingredients in a liquidiser and blend to a puree.
- To serve, cut the artichokes in half. Add in the pesto to the cooking liquid, taste and adjust the seasoning. Pour over the artichokes and serve at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1731g | |
| Calories 1136 | |
| Calories from Fat 540 | 48% |
| Total Fat 61.53g | 77% |
| Saturated Fat 9.36g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 775mg | 32% |
| Potassium 5239mg | 150% |
| Total Carbs 137.46g | 37% |
| Dietary Fiber 101.7g | 339% |
| Sugars 8.3g | 6% |
| Protein 41.79g | 67% |
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