Читать книгу 30-Minute Vegetarian - Rose Elliot - Страница 21

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This is an almost instant starter that you can put together really easily using one of my favourite ‘short-cut’ ingredients: char-grilled (sometimes called barbecued or roasted) baby artichoke hearts, available in any supermarket, usually in the chiller section with the olives. This is lovely served warm, with some soft, light bread, such as ciabatta, also warm, to mop up the juices.

Serves 4

Vegan

400g (14oz) packet char-grilled artichokes in sunflower oil

300g (11oz) baby button mushrooms, wiped, any large ones halved

2 garlic cloves, crushed

1 bay leaf

2 tbsp freshly squeezed lemon juice

Salt and black pepper

Chopped flat-leaf parsley, to serve

Warm ciabatta bread, to serve

1. Tip the char-grilled artichokes, oil and all, into a large saucepan, and add the mushrooms, garlic and bay leaf. Put the pan over a moderate heat and let the mushrooms cook gently in the oil for about 10 minutes.

2. Stir in the lemon juice, check the seasoning and add salt and pepper as necessary.

3. Divide between 4 warmed plates, scatter with chopped parsley and serve with warm bread.

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