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Spring recipe from Buchanans Cheesemonger

For those looking for some seasonal feasting inspiration, we’ve got just the thing for you. Our resident aficionados in all things cheese have shared a delicious recipe of roasted baby artichokes with Mrs Kirkham’s Lancashire rarebit and garlic breadcrumbs. To make this yourself just follow the recipe below:

 

 Serves 4 as a starter

 

For the artichokes:

600g baby artichokes

Olive oil

Salt and pepper

1 lemon, juice only

 

For the breadcrumbs:

50g breadcrumbs

2 tbsp olive oil

1 lemon, zest only

10g parsley, picked and finely chopped

2 garlic cloves, finely chopped

Salt and pepper

 

For the rarebit:

200g Mrs Kirkham’s Lancashire, grated

1 tbsp plain flour

120ml milk

2 egg yolks

1 tsp Dijon mustard

 

Preheat the oven to 180°C and put a baking sheet in.

 

Prepare a bowl big enough to hold all the artichokes and add about 4 cups of water and the juice of a lemon. Zest the lemon first to use later in the breadcrumbs.

 

Trim the baby artichokes: remove the first couple of layers of the outer leaves, trim the base and slice about a quarter off the top. There’s no fluffy choke to remove. Cut each artichoke in half lengthways and immediately submerge in the lemon water to stop them discolouring.

 

Remove the artichokes from the water and pat them dry. Put them in a roasting dish with a generous glug of olive oil and some salt and pepper. Roast for about 20 minutes until softened and crisping at the edges.

 

In a bowl, combine the breadcrumbs with the lemon zest, olive oil, parsley, garlic, salt and pepper. Spread them out on the preheated baking sheet and return to the oven for about 10 minutes, mixing with a fork half way through. Keep an eye on them as they may start to burn.

 

Put the cheese and flour in a saucepan on a medium heat and stir until the cheese is melted. Take off the heat and add the milk. Return the pan to the heat and beat with a whisk until smooth and the flour is cooked, this should just take a few minutes. Take the pan off the heat and add the mustard and the egg yolks. Keep stirring until smooth again. Leave to rest for a few minutes. The sauce should be very thick.

 

Serve the artichokes on top of the rarebit and finish with the breadcrumbs, and enjoy!

 

Visit Buchanans Cheesemonger at 5a Porchester Place.


 

For those looking for some seasonal feasting inspiration, we’ve got just the thing for you.

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