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Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
Poach chicken legs with aromatics, then toss with artichokes, tomatoes, and toasted sourdough. Serve with a rich homemade garlic aioli.
Boiled globe artichokes served with a rich, smoky homemade mayonnaise infused with crisp bacon bits.
Baked sea bass fillets served with griddled artichokes, asparagus, smooth artichoke purée, and a light, creamy white wine foam.
Grilled goat's cheese served over a medley of chargrilled vegetables, olives, and pine nuts with a fresh pesto dressing.
Crispy breaded chicken wrapped in Parma ham, served alongside a slow-roasted tomato, artichoke, and mozzarella salad.
Lamb cutlets stuffed with prosciutto, mozzarella, and basil, breaded and fried, served with a fresh vegetable artichoke ragout.
Boiled baby artichokes are split and roasted in two ways: with rosemary and lemon, and with spicy chilli-olive butter.
Pan-fried honey-glazed chicken served over a fresh artichoke and tomato salad with a creamy yogurt dressing.
A fresh vegetarian stir-fry featuring blanched artichokes, broad beans, and Chinese leaves tossed with mushrooms and citrus.
Pan-seared monkfish fillets roasted with tender artichokes, sliced potatoes, and salty capers, topped with crispy prosciutto and fresh lemon juice.