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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

• 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

UK TV