Artichoke Bottoms In Cheese Sauce

6 large globe artichokes vegetable stock juice of 1 lemon 1 oz (30 g) grated Gruyere cheese butter For the cheese sauce: 14fl oz (400 ml) bechamel sauce or veloute sauce 2 egg yolks oz (40 g) grated Gruyere cheese Garnish with: tomato rosebuds Serve with: Courgette puree Gently boil the artichoke bottoms in vegetable [...]


1 medium-sized cucumber 1 large clove garlic, peeled and finely grated 18f1 oz (500 ml) natural yoghurt 2 tbsp chopped fresh dill leaves few fleshy black olives olive oil salt Serve with: Courgette Fritters Wash and dry the cucumber, slice off the ends and peel. Grate into a large bowl, mix in the garlic, if [...]