When I first grew globe artichokes in my garden I was somewhat at a loss to know what to do with them. These tasty crumbed artichoke heart morsels are a great appetiser or snack. Globe artichokes 1/4 cup flour salt and freshly ground black pepper 2 eggs, beaten 1/2 cup parmesan cheese, grated 1/2 cup panko breadcrumbs Place artichokes in a saucepan of lightly salted boiling water with a squeeze of lemon juice, and cook for 15–30 minutes, depending on … [Read more...]
Fennel & Potato Bake
Slightly aniseed flavoured Florence or bulb fennel is great to grow in the garden year round - in summer you can use it sliced thinly in salads and in winter as a cooked vegetable. This Fennel & Potato Bake recipe has a lovely cheesy topping and is delicious. You can make it with whatever root vegetables you have as well as potato (such as kumara) and you can add other ingredients such as artichoke hearts or olives. I usually adjust the quantities to fit my roasting dish. 800g potatoes … [Read more...]