Ingredients

Adjust Servings:

	8 globe Artichokes , top 2.5-cm/1-inch, chokes and stems removed
	2 freshly squeezed Lemon Juice
	6 tbsp Olive Oil
	6 Garlic cloves, peeled
	Sea Salt
	freshly ground Black Pepper
	soft-boiled Quails Eggs , peeled, to serve
	Herby Scones
	1½ cups (200 g) self- Raising Flour /self-rising flour, plus extra for dusting
	3½ tbsp (50 g) Butter , at room temperature
	¼ cup (25 g) rolled/old-fashioned porridge Oats
	⅔ cup (75 g) grated Cheddar Cheese
	⅔ cup (150 ml) whole Milk
	½ bunch fresh Chives , finely chopped
	½ bunch fresh Chervil , finely chopped
	4-cm/2-inch round plain cookie cutter
	Taleggio Sauce
	⅔ cup (150 ml) whole Milk
	7 oz (200 g) Taleggio Cheese with rind, coarsely chopped
	Sea Salt
	freshly ground Black Pepper
	Agrodolce Sauce
	¾ cup (180 ml) White Wine Vinegar
	¼ cup (50 g) soft light Brown Sugar
	1½ Red Onion , finely chopped
	⅓ cup (50 g) Currants
	½ cup (60 g) Pine Nuts
	2 Lemon , segmented
	½ bunch fresh Dill , to garnish

Roasted artichokes with herby scones recipe

Name: Roasted artichokes with herby scones recipe
Yield: 4 Servings
Ingredients: Artichokes: 8 globe; Lemon Juice: 2 freshly squeezed; Olive Oil: 6 tbsp; Garlic: 6; Sea Salt; Black Pepper: freshly ground; Quails Eggs: soft-boiled; Raising Flour: 1½ cups (200 g) self-; Butter: 3½ tbsp (50 g); Oats: ¼ cup (25 g) rolled/old-fashioned porridge; Cheddar Cheese: ⅔ cup (75 g) grated; Milk: ⅔ cup (150 ml) whole; Chives: ½ bunch fresh; Chervil: ½ bunch fresh; : 4-cm/2-inch round plain cookie cutter; Milk: ⅔ cup (150 ml) whole; Taleggio Cheese: 7 oz (200 g); Sea Salt; Black Pepper: freshly ground; White Wine Vinegar: ¾ cup (180 ml); Brown Sugar: ¼ cup (50 g) soft light; Red Onion: 1½; Currants: ⅓ cup (50 g); Pine Nuts: ½ cup (60 g); Lemon: 2; Dill: ½ bunch fresh

Serves 4
Medium

Ingredients

8 globe Artichokes
2 freshly squeezed Lemon Juice
6 tbsp Olive Oil
6 Garlic
Sea Salt
freshly ground Black Pepper
soft-boiled Quails Eggs
Herby Scones
1½ cups (200 g) self- Raising Flour
3½ tbsp (50 g) Butter
¼ cup (25 g) rolled/old-fashioned porridge Oats
⅔ cup (75 g) grated Cheddar Cheese
⅔ cup (150 ml) whole Milk
½ bunch fresh Chives
½ bunch fresh Chervil
4-cm/2-inch round plain cookie cutter
Taleggio Sauce
⅔ cup (150 ml) whole Milk
7 oz (200 g) Taleggio Cheese
Sea Salt
freshly ground Black Pepper
Agrodolce Sauce
¾ cup (180 ml) White Wine Vinegar
¼ cup (50 g) soft light Brown Sugar
1½ Red Onion
⅓ cup (50 g) Currants
½ cup (60 g) Pine Nuts
2 Lemon
½ bunch fresh Dill

Directions

Based on a classic French dish, this recipe makes enough to serve four as a main meal or eight as an appetizer. It would be perfect for a light al fresco lunch. The flavours of the delicate eggs, artichokes, scones and two sauces balance really well.

Steps

1 Done	Preheat the oven to 180°C (350°F) Gas 4.
2 Done	Place the artichokes, stem-side down, in a bowl and drizzle with the lemon juice, reserving the lemons.
3 Done	Slightly separate the artichoke leaves on each one with your hands. Insert a knife blade into the centre of each artichoke to create a garlic clove-sized space. Drizzle the artichokes with the olive oil, then press 1 garlic clove into the centre of each where you made the hole and season with salt and pepper. Tightly wrap each artichoke twice with heavy-duty foil.
4 Done	Place in a roasting dish with the squeezed lemon husks and roast in the preheated oven for 60–80 minutes until sizzling.
5 Done	Serve the roasted artichokes with the quails’ eggs, Taleggio Sauce, Agrodolce Sauce and the Herby Scones on a serving platter.
6 Done	Herby Scones Preheat the oven to 220°C (425°F) Gas 7.
7 Done	Place the flour in a large mixing bowl, then rub in the butter with your fingers. Stir in the oats and the grated cheese, then the milk and herbs. If the mixture feels like it might be too dry, add a touch more milk and bring together into a soft dough.
8 Done	Roll out the dough on a lightly floured surface no thinner than 2 cm/¾ inch. Use the cookie cutter to firmly stamp out rounds – try not to twist the cutter as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more until all the dough has been used up.
9 Done	Transfer to a non-stick baking sheet and dust with a little more flour (or grated cheese). Bake in the preheated oven for 15–18 minutes until well risen and golden. Serve warm.
10 Done	Taleggio Sauce Bring the milk to the boil in a saucepan. Remove from the heat and stir in the cheese until it begins to melt, then blend with a hand-held blender until smooth.
11 Done	Season to taste. Taleggio sauce will keep refrigerated for up to 3 days and can be reheated gently before serving.
12 Done	Agrodolce Sauce Combine the vinegar and sugar in a saucepan and simmer over a medium heat, stirring, until the sugar has dissolved. Place the onions in a bowl and pour over the vinegar. Add the currants and let steep for 5 minutes.
13 Done	Preheat the oven to 160°C (325°F) Gas 3.
14 Done	Toast the pine nuts in the preheated oven for 4–6 minutes until golden. Stir into the onion mixture along with the lemon segments. Garnish with dill sprigs and serve.