Artichoke, goatss cheese and asparagus tartlets

Ingredients

  • 4 large globe artichokes
  • 1 tbsp lemon juice
  • 1 litres tomato juice
  • 1/4 bottles white wine
  • 2 tbsp olive oil
  • fine sea salt and freshly ground black pepper
For the tartlets

  • 12 tips of asparagus
  • 2 rashers bacon
  • 1 small small shallots, finely chopped
  • 1 egg
  • 2 tbsp semi-skimmed milk
  • 125 g goats' cheese, crumbled

Description

Sophie Mitchell Prepares Lovely Little Tartlets Using Artichoke Hearts As The Base In A Light And Delicious Alternative To Pastry

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