Produced from the plains of the region of Alexandria, these artichoke bottoms are produced from vegetables trimmed and sorted before being washed and then frozen. Thus, you have a vegetable ready to cook, perfect for your prepared dishes or your salads."I was dismayed when these disappeared from Ocado, but after some undignified begging and pleading on my part, they’re back and I couldn’t be happier. I adore artichokes, but preparing them to get the cupped discs of velvety flesh at the bottom of these edible thistles is time-consuming and labour-intensive and, frankly, starting off with fresh would be a much costlier exercise. They have a particular taste that’s hard to describe, but to me they smokily evoke asparagus, butter and mushroom. There are many ways to cook them, but my favourite (at least currently) is to slice and roast them, so that they’re creamy on the inside, crisp on the outside. I make them a lot for friends who are dismally low-carb as a sort of fried potato/chip substitute, but, a happy carb-loader myself, I also offer them as a pickable drink-side snack. Cut as many (thawed) artichoke bottoms as you need into three or four slices, depending on its size. Toss them on a roasting sheet with some regular oil, finely grate over lemon zest, toss again, and then roast in a very hot oven for 30 minutes. Take them out of the oven, mince or crush some garlic over them (adding a drop more of olive oil if needed) then put them back in the oven for another 15 minutes. Once they’re out, scatter with Maldon salt and eat them either with a spritz of lemon juice, or provide some mayo as a dip. Heaven!" Nigella Lawson
Produced from the plains of the region of Alexandria, these artichoke bottoms are produced from vegetables trimmed and sorted before being washed and then frozen. Thus, you have a vegetable ready to cook, perfect for your prepared dishes or your salads. \I was dismayed when these disappeared from Ocado, but after some undignified begging and pleading on my part, theyre back and I couldnt be happier. I adore artichokes, but preparing them to get the cupped discs of velvety flesh at the bottom of these edible thistles is time-consuming and labour-intensive and, frankly, starting off with fresh would be a much costlier exercise. They have a particular taste thats hard to describe, but to me they smokily evoke asparagus, butter and mushroom. There are many ways to cook them, but my favourite (at least currently) is to slice and roast them, so that theyre creamy on the inside, crisp on the outside. I make them a lot for friends who are dismally low-carb as a sort of fried potato/chip substitute, but, a happy carb-loader myself, I also offer them as a pickable drink-side snack. Cut as many (thawed) artichoke bottoms as you need into three or four slices, depending on its size. Toss them on a roasting sheet with some regular oil, finely grate over lemon zest, toss again, and then roast in a very hot oven for 30 minutes. Take them out of the oven, mince or crush some garlic over them (adding a drop more of olive oil if needed) then put them back in the oven for another 15 minutes. Once theyre out, scatter with Maldon salt and eat them either with a spritz of lemon juice, or provide some mayo as a dip. Heaven!\Nigella Lawson Egypt FrozenSuitable for freezingSuitable for the microwaveSuitable for vegetarians 24 hours in the fridge on a suitable plate Keep 3 days in the freezer Keep frozen below -18C until the date indicated on the pack Do not refreeze after defrosting. COOKING WITHOUT DEFROSTING Microwave oven: Add 1/2 glass of water, cover and reheat for the indicated amount of time. Microwave oven power level: 750 W - For 250 g (4-5 pieces) = 14 min - For 500 g (8-10 pieces) = 20 min. 900 W - For 250 g (4-5 pieces) = 12 min - For 500 g (8-10 pieces) = 17 min. Pressure cooker: Cook for 8 min once the cooker reaches pressure. Casserole dish: Cook for 8-12 min once the water comes back to the boil. Steamer: In a steamer basket placed over simmering water, cover and leave to cook for 15 to 17 min. Picard France Egypt Consumer Information Picard Service : CS 30038 - 77797 Nemours Cedex - France VegetarianProduct information
Country of Origin
Storage
Preparation and Usage
Package Type
Bag Brand
Manufacturer
Country of Packing
Return To Address
Typical Values
per 100g
Energy kJ
146
Energy kcal
35
Fat(g)
0.5
of which saturates(g)
0.1
Carbohydrates(g)
2.4
of which sugars(g)
0.5
Fibre(g)
8.2
Protein(g)
1.9
Salt(g)
0.26
Ingredients
Dietary Information