Artichoke: Recipes & Stories from Singapore's Most Rebellious Kitchen
Featuring over 90 recipes with full coloured photos and written in a casual, approachable style, this cookbook makes the perfect gift for fans of Artichoke, Bjorn or uninhibitedly rockin’ food in general.
Bjorn Shen, chef-owner of popular and rebellious restaurant Artichoke, reveals the scrappy stories and recklessly creative recipes behind his deviant Middle Eastern enterprise in this no-holds barred memoir-cookbook. Expect stories on cooking accidents, tasteless jokes, masochistic behaviour, epic staff meals, ridiculous customer complaints and more.
His penchant for unapologetic, full-blown flavour is also reflected in recipes that run the gamut from Middle Eastern-inflected basturma-cured tuna to borderline insane offerings of Oreo ‘pancakes’, a Mamee salad and a humongous lamb shoulder called, appropriately, The Lambgasm.
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People of Artichoke Past Present
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Whats So Difficult About That? Chapter 6 The Lousy Beetroot Salad
½ cup ½ tsp 4tbsp additional for adjusting Artichoke bacon beef beetroot braised bulgur cheese chicken chickpeas chilli chips cloves garlic cook cookie coriander cream crispy cumin deep fryer deep-frying dish dough drizzle dukka eggs extra virgin olive finely chopped ½ fish flatbread flavour flour fridge fried garlic garnish grilled haloumi handful fresh coriander harissa haw flakes herbs high heat hummus ingredients labneh lamb shoulder lemon wedges mayo meat medium heat Middle Eastern minutes mixing bowl mushrooms olive oil Overdoughs paprika pastry pickles pomegranate pork powder Ranch Dressing ras el hanout recipe restaurant rice roasted salad salt and pepper sauce sea salt Season to taste serve shallots simmer smen smoked paprika spices spring onion sugar syrup tabbouleh tahini taste with salt tbsp lemon juice there’s thinly sliced toasted page 19 tomatoes Toss Toum tuna Tzatziki vegetable oil vinegar virgin olive oil yoghurt youtiao