Garlic and Herb Artichoke Salad
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
also does his own recipe Newsletter
so if you would like to subscribe to it then click
1/2 cup pine nuts, chopped
1/3 cup chopped parsley
1/3 cup chopped fresh mint
4 cloves garlic, crushed
1/3 cup olive oil.
Artichoke stalks to 1cm (1/2 inch), remove tough
outer leaves, trim tops of leaves with scissors.
artichokes in pan, cover with water, bring to
the boil, simmer, covered for about 30 minutes
or until artichokes are tender; drain.
nuts, herbs, garlic and oil in bowl, spoon small
amounts of mixture between leaves; wrap artichokes
separately in foil.
before serving place
artichokes in oven-proof dish, bake, uncovered,
in moderate oven for about 20 minutes or until