Heat a little olive oil with the garlic clove ... add to the artichoke. Gently mix in the baby spinach, rocket or dandelion, and the herbs. Add the pickled walnuts, preserved lemon and fennel ...

Put the lemon juice or vinegar ... Melt the half the butter with the olive oil in a wide pan over medium-low heat and sweat the onion and garlic for 5–10 minutes until soft.

To prepare the artichoke ... water, lemon juice, and a dash of salt, and cook, covered, for 20-25 minutes, until tender when pierced with the point of a knife. When cool enough to handle, remove the ...

From hearty meals like Slow Cooker Beef Stroganoff that substitutes canned soup for fresh ingredients, to delicious dips such as the hot artichoke ... meals like Lemon Garlic Butter Chicken.