Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Last year I discovered some frozen prepared artichoke bottoms in my local Middle Eastern supermarket. I must say they are a great product and seem unaffected by the freezing process. I'm all for finding convenience foods that you can serve with no effort and no one knows the difference. Frozen peas are one of my favourites, as well as these artichokes, and combined they make a luxurious starter or side dish, or even part of a mixture of starters.
4 frozen globe artichoke bottoms, defrosted, quartered
150g frozen peas or petit pois, defrosted
50g butter
A handful of mint leaves, torn
A handful of pea shoots (optional), washed
Salt and freshly ground black pepper
Put the artichokes in a pan with a good pinch of salt and simmer for 3-4 minutes, then add the peas and simmer for another minute; drain.
Return to the pan, add the butter and mint (and pea shoots, if using), season and just reheat for a minute and serve.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments