Recipes Archive

Mediterranean

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

25 minutes

Steamed artichokes with onion cream sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

4 artichokes
2 lemons, juiced
Extra virgin olive oil, for drizzling

Onion cream sauce

3 onions, thinly sliced
1 bay leaf (or a sprig of thyme)
2 T butter
salt, to taste
2 garlic cloves, finely grated
1 cup cream

Method

Remove the tops of the artichokes and peel away the tough outer leaves. Using a vegetable peeler, shave away some of the fibrous outer layer of the stalk.

Place the artichokes in a bowl of water with the lemon juice.

Once all the artichokes have been prepared, place them in salted boiling water and cook for 15 minutes, or until tender.

To make the onion cream sauce, place the onions, bay leaf or thyme and butter in a pan and season. Slowly cook the onions over a low heat, covered with a piece of baking paper. Cook for 40 minutes, or until the onions have broken down.

Add the garlic and cream and cook for a further 5 minutes. Blend until smooth and velvety.

To serve, cut the artichokes in half lengthways and remove the hairy choke. Pour the sauce over the artichokes, sprinkle with salt and drizzle with olive oil.

Discover more artichoke recipes here.

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Peppered mackerel on cauliflower purée with chickpeas, olives and feta

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Steamed artichokes with onion cream sauce

Steamed artichokes with onion cream sauce

Ingredients

Method