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
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