Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn to cook artichokes South West England
Learn to make artichoke salad

Globe artichokes

The usual way is to boil artichokes, as in the recipe below. Once drained and cooled they can be wrapped in cling film and kept in the fridge for a day or two. They are best served at room temperature, so give them an hour or so to lose their chill.

Small globes are tender enough to be deep-fried, either whole or cut into wedges. The outer leaves become beautifully crisp enclosing a soft choke-free heart. Plunge into very hot oil and fry for about 5 minutes, covering the pan so they cook in a mixture of steam and oil. Lift into a bowl, using tongs. Add a sprinkling of lemon juice, sea salt flakes and coarsely ground black pepper, and shower with chopped flat leaf parsley. Eat right away while still hot.

Baby Artichoke Salad with Kalamata Olives and Rocket

If you can find them, use small Violetta artichokes. As the name suggests, they are tinged with purple, and look beautiful with the purple-black Kalamata olives. Otherwise, any small globes will do as long as they are no more than 6–8cm in diameter.
Serves 4

lemon juice
small artichokes such as Violetta, 4
rocket a good handful
Kalamata olives a few, pitted and halved
extra-virgin olive oil
sea salt flakes
cracked black pepper
Parmesan shavings

1) Heat a large saucepan of water, acidulated with lemon juice.

2) Trim the artichoke stalks at the base. Pull off some of the outer leaves until the visible leaves are mostly green and purple. Slice the top 2cm off the remaining leaves. Rub the cut surfaces with the squeezed lemon halves to prevent blackening.

3) Once the water is boiling, plunge the artichokes into it. Cover with a heatproof plate to stop them bobbing up above the water. Simmer briskly for 30–40 minutes until tender and an outer leaf pulls out easily. Turn upside down on a plate to drain. When cool enough to handle, slice in half lengthways and scoop out the small hairy chokes.

4) Arrange some rocket leaves on a serving plate, and place the artichoke halves on top, cut side up. Add the olives and trickle over a little olive oil. Sprinkle with sea salt flakes, cracked black pepper and a few shavings of Parmesan.


Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

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