Vegetarian style "crab cakes" made with artichoke hearts.
Artichokes sauteed in white wine and garlic then baked topped with Parmesan breadcrumbs.
A sophisticated green salad with pear and avocado served on a warmed artichoke base and melted roquefort cheese with caramelised red onions.
These parmesan baked artichoke hearts are splashed with lemon juice and then dusted with seasoned breadcrumbs and Parmesan cheese.
An easy to make artichoke dip with a punch of garlic and a little crushed red pepper for heat.
A creamy and rich rice dish with artichokes, garlic, lemon and fresh grated parmesan.
Penne pasta, artichoke hearts, cucumber, kalamata olives, pepeproncinis, red onion, and feta cheese tossed with oil, vinegar, and herbs then served chilled.