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Fish stock
Fish stock


ingredients


  1. 2.3kg/5lb fish trimming
  2. 5 onions, quartered
  3. 5 celery sticks, including leaves, chopped
  4. 5 sprigs of fresh flat-leaf parsley
  5. 5 bay leaves
  6. 1 teaspoon dried thyme
  7. 750ml/11/4pt dry white wine
  8. salt and freshly ground black pepper

makes 1.8 litres/3pt


  • Put all the ingredients in a large stockpot or heavy saucepan, and add 3 litres/5pt water. Set over a high heat, bring to the boil, then skim off any scum from the surface.
  • Reduce the heat and simmer, uncovered, for about 40 minutes, continuing to skim off scum from the surface as it rises. Carefully strain the liquor through a fine-mesh sieve, and discard the seasonings.
  • Allow to cool, then refrigerate until needed. Use on the same day the stock is made, or divide into portions and freeze until needed.

Fish stock

Quails with bacon & juniper
Quails with bacon & juniper


ingredients


  1. 4 quails
  2. 3 tablespoons juniper berries
  3. 1 teaspoon black peppercorns
  4. 1 tablespoon chopped fresh sage
  5. 50g/2oz unsalted butter, slightly
  6. softened
  7. 8 rashers smoked streaky bacon
  8. For the rösti
  9. 450g/1lb potatoes, peeled
  10. 1 bunch spring onions, finely chopped
  11. 1 red pepper, seeded and finely diced
  12. 3 tablespoons vegetable oil

serves 4

  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Rinse the quails and pat dry with kitchen paper. Put in a roasting tin.
  • Crush the juniper berries and black peppercorns together in a bowl, then mix with the sage leaves and butter to form a paste. Spread evenly over the quails, then place 2 rashers of bacon over each quail. Roast in the oven for 25–30 minutes until cooked through.
  • To make the rösti, cook the potatoes in salted boiling water for 15 minutes, drain and allow to cool.
  • Coarsely grate the potatoes into a large bowl, add the spring onions and red pepper, and mix well. Divide the mixture into eight, and shape into rounds.
  • Heat the oil in a frying pan, and cook the rösti for 2–4 minutes on each side until golden brown and crisp. Keep warm.
  • To serve, arrange each quail on 2 rösti rounds, and spoon any juices over. Serve immediately.

Quails with bacon & juniper

Turkey gumbo
Turkey gumbo


ingredients


  1. 25g/1oz margarine
  2. 225g/8oz fresh okra, chopped into
  3. 2.5cm/1in pieces
  4. 150g/5oz celery, chopped
  5. 1 onion, chopped
  6. 1 small green pepper, seeded and chopped
  7. 2 garlic cloves, minced
  8. 225g/8oz tomato purée
  9. 400g/14oz canned chopped
  10. plum tomatoes
  11. 200g/7oz cooked turkey, chopped

serves 4

  • Melt the margarine in a large frying pan. Add the okra and sauté for about 5 minutes until the okra loses its shiny appearance. Remove the okra pieces to a bowl.
  • Add the celery, onion, green pepper and garlic to the pan. Sweat over a medium heat until the onion is soft and transparent. Add the tomato purée, tomatoes, 450ml/3⁄4pt water, okra mixture and turkey.
  • Reduce the heat to low, and cook for 10 minutes or until the turkey is heated through. Serve hot with rice.

Turkey gumbo

Fish chowder
Fish chowder


ingredients


  1. 3 tablespoons olive oil
  2. 200g/7oz onion, finely chopped
  3. 200g/7oz celery, finely chopped
  4. 150g/5oz carrot, finely chopped
  5. 400g/14oz canned chopped
  6. tomatoes
  7. 1 teaspoon finely chopped garlic
  8. 100g/4oz plain flour
  9. 1⁄2 teaspoon ground cinnamon
  10. 1⁄2 teaspoon dried marjoram
  11. 1⁄2 teaspoon dried oregano
  12. 2.4 litres/4pt fish stock
  13. 200g/7oz cooked boneless cod
  14. fillets, flaked
  15. 25ml/1fl oz dark rum
  16. 25ml/1fl oz Worcestershire sauce
  17. 1 tablespoon Tabasco sauce
  18. salt and ground black pepper

serves 10

  • Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
  • Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.
  • Season with salt and pepper, and serve hot.

Fish chowder

Chicken in peanut sauce
Chicken in peanut sauce


ingredients


  1. 100g/4oz shelled unsalted
  2. raw peanuts
  3. 1.4kg/3lb chicken, jointed
  4. 2 tablespoons sunflower oil
  5. 1 onion, finely chopped
  6. 100g/4oz tomatoes, peeled and roughly chopped
  7. 1 tablespoon tomato purée
  8. 1 teaspoon cayenne pepper
  9. 1 tablespoon paprika
  10. 1⁄2 teaspoon ground ginger
  11. 1⁄2 teaspoon ground cinnamon
  12. 1⁄2 teaspoon ground coriander
  13. pinch of salt
  14. 450ml/3/4pt chicken stock

serves 4

  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Spread the peanuts on a baking tray, and toast in the oven for to 6–8 minutes until lightly browned, shaking and checking frequently. Cool, then grind to a powdery paste.
  • Heat the oil in a frying pan and brown the chicken. Transfer to a flameproof casserole dish. Sweat the onion gently in the same oil until golden. Add the tomatoes, tomato purée, spices and salt. Stir for about 3 minutes, then pour in the stock. Bring to the boil, stirring, then pour over the chicken. Cover, reduce the heat and simmer for 30 minutes.
  • Stir in the peanuts. Continue to simmer, covered, for a further 10–15 minutes, until the chicken is tender and the sauce has thickened. Skim off any fat from the surface, then check the seasoning and adjust if necessary. Serve hot.

Chicken in peanut sauce

Pheasant breast with cinnamon marmalade
Pheasant breast with cinnamon marmalade


ingredients


  1. 4 boneless pheasant breasts
  2. 25g/1oz butter
  3. 25g/1oz plain flour
  4. 14 teaspoon ground cinnamon
  5. 125ml/4fl oz freshly squeezed
  6. orange juice
  7. 2 tablespoons orange marmalade
  8. 3⁄4 teaspoon instant chicken bouillon
  9. 1 tablespoon orange liqueur
  10. 100g/4oz green seedless grapes
  11. 1 orange, peeled and cut
  12. into sections
  13. 50g/2oz toasted almonds

serves 4


  • Preheat the oven to 170°C/325°F/Gas mark 3.
  • Line a 20cm/8in square baking dish with foil, leaving a small foil collar. Wash the pheasant breasts and pat dry. Arrange in the prepared dish.
  • Melt the butter in a saucepan over a medium heat. Stir in the flour and cinnamon. Cook until smooth. Stir in the orange juice, marmalade and bouillon.
  • Cook until thickened, stirring constantly. Stir in the liqueur. Spoon over the pheasant and seal the foil tightly.
  • Bake in the oven for about 30 minutes until the pheasant is tender. Spoon the grapes and orange sections over the pheasant, and bake, uncovered, for a further 5 minutes. Sprinkle with the almonds and serve hot with rice.

Pheasant breast with cinnamon marmalade

Duck with Cumberland sauce
Duck with Cumberland sauce


ingredients


  1. 4 duck portions
  2. grated zest and juice of
  3. 1 lemon
  4. grated zest and juice of
  5. 1 large orange
  6. 4 tablespoons redcurrant jelly
  7. 4 tablespoons port
  8. pinch of ground ginger
  9. 1 tablespoon brandy
  10. salt and freshly ground black pepper

serves 4

  • Preheat the oven to 190°C/375°F/Gas mark 5.
  • Place a wire rack in a roasting tin. Prick the duck portions all over with a fork, and sprinkle with salt and pepper. Put on the rack and cook in the oven for 45–50 minutes until the juices run clear.
  • Simmer the lemon and orange juices and zests together in a saucepan for 5 minutes. Stir in the redcurrant jelly until melted, then stir in the port. Bring to the boil, add the ginger and season with salt and pepper.
  • Transfer the duck to a large serving plate, ensuring it is kept warm. Pour away the fat from the roasting tin, leaving the cooking juices. With the roasting tin over a low heat, stir in the brandy and bring to the boil. Stir in the port sauce, and serve with the duck.

Duck with Cumberland sauce

Turkey & tomato hotpot
Turkey & tomato hotpot


ingredients


  1. 25g/1oz white bread, crusts
  2. removed
  3. 2 tablespoons milk
  4. 1 garlic clove, crushed
  5. 1⁄2 teaspoon caraway seeds
  6. 225g/8oz minced turkey
  7. 1 egg white
  8. 350ml/12fl oz chicken stock
  9. 400g/14oz canned chopped
  10. plum tomatoes
  11. 1 tablespoon tomato purée
  12. 100g/4oz easy-cook rice
  13. salt and freshly ground black pepper

serves 4


  • Cut the bread into small cubes and put into a mixing bowl. Sprinkle the milk over them, and leave to soak for 5 minutes.
  • Add the garlic, caraway seeds and turkey. Season with salt and pepper, and mix well.
  • Whisk the egg white until stiff, then fold, half at a time, into the turkey mixture. Refrigerate for 10 minutes.
  • While the turkey mixture is chilling, put the stock, tomatoes and tomato purée into a large saucepan and bring to the boil. Add the rice, stir and cook for 5 minutes. Reduce the heat to a gentle simmer.
  • Meanwhile, shape the turkey mixture into 16 small balls. Carefully drop them into the stock, and simmer for a further 8–10 minutes until both the turkey balls and rice are cooked. Serve immediately.

Turkey & tomato hotpot

Coq au vin
Coq au vin

ingredients


  1. 4 tablespoons plain flour
  2. 1.4kg/3lb chicken cut into 8 pieces
  3. 1 tablespoon olive oil
  4. 4 tablespoons butter
  5. 20 button onions
  6. 75g/3oz rindless bacon, diced
  7. 20 button mushrooms, wiped with
  8. damp kitchen paper
  9. 2 tablespoons brandy
  10. 1 bottle red Burgundy
  11. 1 bouquet garni
  12. 1 teaspoon soft brown sugar
  13. 15g/1⁄2oz butter, softened
  14. salt and freshly ground black pepper

serves 4


  • Put 3 tablespoons of the flour in a large plastic bag, and dredge each chicken piece in it until lightly coated. Shake off any excess.
  • Heat the oil and butter in a large flameproof casserole dish. Add the onions, bacon and mushrooms, and sauté for 3–4 minutes. Remove with a slotted spoon and set aside. Add the chicken pieces to the hot oil and cook for 5–6 minutes until browned on all sides.
  • Pour in the brandy and, standing well back from the pan, very carefully light it with a match, then shake the pan gently until the flames subside.Pour in the wine, then add the bouquet garni and sugar. Season with salt and pepper.
  • Bring to the boil, cover and simmer for 1 hour, stirring occasionally.
  • Return the reserved onions, bacon and mushrooms to the casserole dish, cover, and cook for 30 minutes. Transfer the chicken, vegetables and bacon to a warmed dish. Remove the bouquet garni, and boil rapidly for 2 minutes to reduce the liquid slightly.
  • Cream together the butter and remaining flour. Whisk this into the liquid in the casserole dish, a teaspoon at a time, until the liquid has thickened slightly. Pour over the chicken. Serve hot.

Coq au vin

Coronation chicken
Coronation chicken


ingredients


  1. 1⁄2 lemon
  2. 2.3kg/5lb chicken
  3. 1 onion, quartered
  4. 1 carrot, quartered
  5. 8 black peppercorns, crushed
  6. 1 teaspoon salt
  7. For the sauce
  8. 1 small onion, chopped
  9. 15g/1⁄2oz butter
  10. 1 tablespoon curry paste
  11. 1 tablespoon tomato purée
  12. 125ml/4fl oz red wine
  13. 1 bay leaf
  14. juice of 1⁄2 lemon
  15. 2–3 teaspoons apricot jam
  16. 300ml/10fl oz mayonnaise
  17. 125ml/4fl oz double or whipping
  18. cream, whipped
  19. salt and freshly ground
  20. black pepper
  21. atercress, to garnish

serves 8


  • Put the lemon in the cavity of the chicken, then put the chicken in a saucepan that it just fits. Add the onion, carrot, peppercorns and salt to the pan.
  • Add sufficient water to come two-thirds of the way up the chicken, bring to the boil, then cover and cook gently for about 11⁄2 hours until the chicken juices run clear.
  • Transfer the chicken to a large bowl, pour the cooking liquid over it and leave to cool. When cold, strip the meat from the chicken, discarding the skin and bones, then chop or tear the meat into bite-size pieces.
  • To make the sauce, take a frying pan and sweat the onion in the butter until soft. Add the curry paste, tomato purée, wine, bay leaf and lemon juice, then cook for 10 minutes. Add the jam, then push the mixture through a sieve and leave to cool.
  • Beat the mixture into the mayonnaise. Fold in the cream, then season with salt and pepper. Stir in the chicken pieces until evenly coated. Chill until ready to serve, garnished with a little watercress.

Coronation chicken

Baked mozzarella & tomatoes
Baked mozzarella & tomatoes


ingredients


  1. 6 beefsteak tomatoes, sliced
  2. 100g/4oz mozzarella cheese, grated
  3. 6 black olives, stoned and sliced
  4. 12 fresh basil leaves
  5. 1 tablespoon extra virgin
  6. olive oil
  7. 1 tablespoon freshly squeezed
  8. lemon juice
  9. 2 slices white bread, diced

serves 5


  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Lay the tomato slices, overlapping them slightly, in six individual shallow ovenproof dishes.
  • Sprinkle the cheese, olives and basil leaves over the top. Add a few drops of olive oil to each, then a small splash of lemon juice.
  • Put the bread on a baking tray, and place both the bread and the individual dishes in the oven. Bake for 8–10 minutes. Sprinkle the croûtons over the cheese, and serve hot. 

Baked mozzarella & tomatoes

Prawn kebabs
Prawn kebabs


ingredients


  1. 1 clove garlic
  2. 1 small fresh red chilli
  3. 1 teaspoon crushed fresh
  4. root ginger
  5. 1 teaspoon granulated sugar
  6. 1 tablespoon olive oil
  7. 1 teaspoon sesame oil
  8. 1 tablespoon light soy sauce
  9. juice of 1 lime
  10. 700g/11⁄2lb raw prawns, peeled and deveined
  11. 175g/6oz cherry tomatoes
  12. 1⁄2 cucumber, cut into thick slices or chunks
  13. 1 bunch of fresh coriander
  14. leaves, to garnish

serves 4–6

  • Blend or process the garlic, chilli, ginger and sugar into a paste. Add the olive and sesame oils, soy sauce and lime juice. Put the prawns in a shallow glass or ceramic dish. Pour the marinade over the top. Cover and marinate in the refrigerator overnight.
  • Soak bamboo skewers in cold water for at least 30 minutes to prevent them burning. Thread the skewers with the prawns, tomatoes and cucumber. Grill or barbecue for a few minutes until the prawns are pink and cooked through.
  • Arrange on a platter, and garnish with coriander leaves. Serve hot.

Prawn kebabs

Butterfly prawns
Butterfly prawns


ingredients

  1. 16 raw tiger prawns, peeled and deveined, with tails intact
  2. juice of 2 limes
  3. 1 teaspoon cardamom seeds
  4. 2 teaspoons ground cumin
  5. 2 teaspoons ground coriander
  6. 1⁄2 teaspoon ground cinnamon
  7. 1 teaspoon ground turmeric
  8. 1 garlic clove, crushed
  9. 1 teaspoon cayenne pepper
  10. 2 tablespoons vegetable oil

serves 2–4

  • If using bamboo skewers, soak in cold water for at least 30 minutes.
  • Cut the prawns in half lengthways down to the tail, and flatten out to form a symmetrical shape.
  • Thread a prawn onto two skewers, with the tail in the middle. Thread another 3 prawns onto the same two skewers in the same way. Repeat until you have four sets of 4 prawns on each two skewers.
  • Lay the skewered prawns in a glass or ceramic dish. Sprinkle the lime juice over them. ombine the spices and oil in a small bowl, and use to coat the prawns well. Cover and chill for 2 hours.
  • Cook the prawns on a foil-lined grill pan under a hot grill for 6 minutes, turning halfway  hrough cooking. Serve immediately. 

Butterfly prawns

Calamari
Calamari


ingredients


  1. 100g/4oz plain flour
  2. 1 teaspoon salt
  3. 2 eggs, beaten
  4. 175ml/6fl oz soda or sparkling
  5. mineral water
  6. 600ml/1pt vegetable oil for
  7. deep-frying
  8. 450g/1lb cleaned and prepared
  9. squid, cut into rings

serves 4


  • Sift the flour and salt together into a bowl. Add the eggs and half the soda or mineral water, and whisk together until smooth. Gradually whisk in the remaining soda water until the batter is smooth.
  • Fill a deep heavy saucepan about one-third full with oil. Heat the oil until a cube of bread browns in 30 seconds.
  • Dip the squid rings into the batter, a few at a time. Carefully drop into the hot oil. Fry for 1–2 minutes until crisp and golden. Drain on kitchen paper, and serve immediately.

Calamari

Chicken noodle soup
Chicken noodle soup


ingredients


  1. 900ml/11⁄2pt chicken stock
  2. 1 bay leaf
  3. 4 spring onions, sliced
  4. 225g/8oz button mushrooms, sliced
  5. 100g/4oz cooked skinless
  6. chicken breast, thinly sliced
  7. 50g/2oz soup pasta such as
  8. orzo or ditalini
  9. 150ml/5fl oz dry white wine
  10. 1 tablespoon chopped fresh
  11. flat-leaf parsley
  12. salt and ground black pepper

serves 6

  • Put the stock and bay leaf into a heavy pan, and bring to the boil. Add the spring onions and mushrooms to the simmering stock.
  • Add the chicken to the soup, and season with salt and pepper. Heat through for 2–3 minutes.
  • Add the pasta, cover and simmer for 7–8 minutes.
  • Just before serving, add the wine and parsley, heat the soup through for 2–3 minutes, then check the seasoning and adjust if necessary. Serve hot.

Chicken noodle soup

Salmon burgers
Salmon burgers


ingredients


  1. 350g/12oz canned boneless,skinless pink salmon
  2. 1 egg white, beaten
  3. 100g/4oz seasoned
  4. fresh breadcrumbs
  5. 100g/4oz onions, chopped
  6. 1⁄2 teaspoon dried thyme
  7. 1⁄2 teaspoon cracked black pepper
  8. 1 teaspoon salt
  9. 1 tablespoon corn oil
  10. 4 iceberg lettuce leaves
  11. 1 tomato, sliced
  12. 2 small pitta breads, halved
  13. crossways

serves 4


  • Drain the canned salmon, reserving 2 tablespoons of the liquid.
  • In a mixing bowl, combine the reserved liquid, egg white, breadcrumbs, onion, thyme, pepper and salt. Add the drained salmon and mix well. Shape the mixture into 4 patties about 1cm/1⁄2in thick.
  • In a frying pan, cook the patties in the oil over a medium heat for 2–3 minutes until brown on the underside. Turn and cook for a further 2 minutes.
  • Serve each patty warm, with lettuce and tomato, in half a pitta bread.

Salmon burgers

Cheese-stuffed rice balls
Cheese-stuffed rice balls

ingredients


  1. 200g/7oz long-grain rice, cooked and cooled
  2. 2 eggs, lightly beaten
  3. 100g/4oz mozzarella cheese, cubed
  4. 100g/4oz coarse dried
  5. breadcrumbs
  6. vegetable oil for deep-frying

serves 3


  • Mix together the rice and egg until well combined. Take a teaspoon of the rice and put a mozzarella cube in the centre. Top with another teaspoon of rice. Press together to form a ball. Continue until all the rice mixture has been used.
  • Coat the rice balls with the breadcrumbs. Place on a baking tray, and refrigerate for at least 30 minutes. Heat enough oil for deep-frying in a heavy pan. Fry the rice balls, in batches, for 5 minutes until golden brown. Serve hot.

Cheese-stuffed rice balls

Stuffed peppers
Stuffed peppers

ingredients


  1. 3 green peppers
  2. 3 red peppers
  3. 2 yellow peppers
  4. 5 tablespoons olive oil
  5. 2 onions, chopped
  6. 4 garlic cloves, crushed
  7. 350g/12oz tomatoes, seeded
  8. and chopped
  9. 1 tablespoon tomato purée
  10. 1 teaspoon sugar
  11. 3 tablespoons chopped fresh
  12. coriander leaves
  13. 225g/8oz risotto rice such as
  14. Arborio or Carnaroli
  15. 1⁄2 teaspoon ground cinnamon
  16. salt and freshly ground
  17. black pepper

serves 4


  • Cut a slice off the top of each pepper and reserve. Remove the cores, seeds and membranes, and discard. Wash the peppers and pat dry with kitchen paper.
  • Heat 4 tablespoons of the oil in a large frying pan, add the peppers and sauté gently for 10 minutes, turning them frequently so that they soften and colour on all sides. Remove from the pan with a slotted spoon, and drain on kitchen paper.
  • To make the stuffing, drain off all but 2 tablespoons of oil from the pan, then add the onion and garlic, and seat very gently for about 15 minutes. Add the tomatoes and sweat gently to soften, stirring constantly. Increase the heat and cook rapidly to drive off the liquid – the mixture should be thick and pulpy.
  • Reduce the heat, and add the tomato purée, sugar. Season with salt and pepper, and simmer gently for 5 minutes. Remove the pan from the heat and stir in the chopped fresh coriander and the risotto rice. Spoon the stuffing into the peppers, dividing it equally between them.
  • Stand the peppers close together in a flameproof casserole dish. Sprinkle with the cinnamon, then the remaining 1 tablespoon oil. Put the reserved ‘lids’ on top.
  • Carefully pour 150ml/5fl oz water into the bottom of the pan, then bring to the boil. Reduce the heat, cover with a plate or saucer that just fits inside the rim of the dish, then place weights on top.
  • Simmer gently for 1 hour, then remove from the heat and leave to cool. Chill in the refrigerator overnight, with the weights still on top. Serve the stuffed peppers chilled, with garlic bread and a salad.

Stuffed peppers

Singapore fried noodles
Singapore fried noodles

ingredients


  1. 175g/6oz rice noodles
  2. 50ml/2fl oz vegetable oil
  3. 1⁄2 teaspoon salt
  4. 75g/3oz peeled and deveined
  5. cooked prawns
  6. 175g/6oz cooked pork, cut into
  7. thin strips
  8. 1 green pepper, seeded and cut
  9. into thin strips
  10. 1⁄2 teaspoon granulated sugar
  11. 2 teaspoons curry powder
  12. 75g/3oz Thai fish cakes
  13. 2 teaspoons light soy sauce

serves 4


  • Soak the noodles in water for about 10 minutes, drain well, then pat dry with kitchen paper.
  • Heat the wok, then add half the oil. When the oil is hot, add the noodles and half the salt. Stir-fry for 2 minutes. Transfer to a serving dish and keep warm.
  • Heat the remaining oil, and add the prawns, pork, pepper, sugar, curry powder and remaining salt. Stir-fry for 1 minute. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir in the soy sauce. Serve immediately.

Singapore fried noodles


Grilled artichoke salad
Grilled artichoke salad

ingredients


  1. 400g/14oz canned artichoke
  2. hearts, drained and halved
  3. olive oil for brushing
  4. 3 Little Gem lettuces
  5. salt and freshly ground
  6. black pepper
  7. For the dressing
  8. 200ml/7fl oz extra virgin
  9. olive oil
  10. 200ml/7fl oz grapeseed oil
  11. 125ml/4fl oz white wine vinegar
  12. pinch of granulated sugar
  13. pinch of mustard powder
  14. 2 garlic cloves, crushed

serves 4


  • Preheat the grill until hot. Season the artichoke hearts with salt and pepper, and brush with olive oil. Grill until charred round the edges. 
  • To make the dressing, put the oils, vinegar, sugar, mustard powder and garlic into a large screwtop glass jar. Seal the jar and shake well. Season with salt and pepper.
  • Toss the lettuces in the dressing with the artichokes, and serve.

Grilled artichoke salad