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Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
Artichokes poached in vinegar and water, then packed into jars with garlic-infused herb oil for a delicious vegetarian treat.
A generous filled pasta sheet featuring wild mushrooms, tomato purée, and wine, served alongside a fresh, dressed artichoke salad.
Crispy puff pastry squares topped with baby artichokes and smoked paprika, baked until golden and served as a hot canapé.
A classic French dish of tender baby vegetables and artichokes simmered in white wine and chicken stock.
Artichokes are the star in this dish featuring a red wine reduction, savoury veal stock, and creamy burrata cheese.
A mouthwatering French-Basque chicken casserole braised with chorizo and peppers, served with a vibrant, thinly sliced artichoke and frisée salad.
Butcher's sausages oven-baked in foil parcels, served with grilled artichokes and a runner bean salad in a mustard dressing.
A stunning Italian salad combining raw artichoke julienne and avocado, topped with parmesan shavings and a savory artichoke dressing.
Poach chicken legs with aromatics, then toss with artichokes, tomatoes, and toasted sourdough. Serve with a rich homemade garlic aioli.
A seasonal spring risotto featuring tender baby artichokes, broad beans, and a creamy parmesan finish.
Handmade pizza topped with a rich tomato sauce, baby artichokes, mozzarella, parmesan, goat cheese, and savory Parma ham.
Boiled globe artichokes served with a rich, smoky homemade mayonnaise infused with crisp bacon bits.
Lamb cutlets stuffed with prosciutto, mozzarella, and basil, breaded and fried, served with a fresh vegetable artichoke ragout.
A creamy Jerusalem artichoke soup topped with crunchy fried leeks and a fresh, zesty homemade rocket pesto.
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.
Vegetarian blinis made with artichokes and rosemary, topped with melted brie, fresh rocket, and toasted walnuts for a savory finish.
Luxurious seasonal starter featuring home-smoked pheasant breast, crispy Jerusalem artichokes, and caramelized chicory in a rich oyster and stout sauce.
A fresh seasonal salad featuring tender artichoke hearts, sautéed mushrooms, and roasted cherry tomatoes in a zesty parmesan dressing.
A vibrant vegetarian salad featuring softened boiled lemons, tender globe artichokes, toasted almonds, and a honey-thyme dressing.
A sophisticated vegetarian risotto featuring homemade vegetable stock, baby violet artichokes, creamy mascarpone, and a crisp dressed endive salad.
Crispy fried artichokes paired with tender mussels, served with a fresh garlic and white wine vinaigrette.