Ingredients
For the bagna cauda- 8 cloves garlic
- 200 ml milk
- 10 anchovy fillets, (preferably salted)
- 100 g softened butter
- olive oil, for drizzling
- 4 globe artichokes, trimmed and halved lengthwise
- 2 cloves new season garlic, (also known as wet garlic)
- olive oil, to taste, for drizzling
- 40 g butter
- 300 g new potatoes
- salmon fillets
- 75 g rocket
Description
Green Or ‘wet’ Garlic Has A Mild Flavour And Looks Like Leek - Jane Baxter And Guy Watson Add It To Braised Artichoke In This Magnificent Salad
UK TV
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