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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
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Preheat the oven to 325°F. Beat the butter until creamy, then beat in the egg and breadcrumbs. Season with salt and black pepper. Fold in the almonds. Place the artichokes in an ovenproof serving dish and spread the almond butter over the top. Bake for 15 mins, until golden brown. Season the chicken with salt and black pepper and top each with a slice of prosciutto and 3 tarragon leaves. Fold in half and secure with a toothpick. Heat the oil in a frying pan and sear the chicken for 2 mins on each side, or until cooked through. Arrange on 4 plates with the artichokes. Garnish with whole chilies and tarragon leaves.