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Recipe for :

Garlic and Herb Artichoke Salad

This 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.

Being 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.

Martin also does his own recipe Newsletter so if you would like to subscribe to it then click here


4 fresh artichokes
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.

  • Trim Artichoke stalks to 1cm (1/2 inch), remove tough outer leaves, trim tops of leaves with scissors.
  • Place artichokes in pan, cover with water, bring to the boil, simmer, covered for about 30 minutes or until artichokes are tender; drain.
  • Combine nuts, herbs, garlic and oil in bowl, spoon small amounts of mixture between leaves; wrap artichokes separately in foil.
  • Just before serving place artichokes in oven-proof dish, bake, uncovered, in moderate oven for about 20 minutes or until heated through.

Serves 4

Martin James