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Bring chicken or game stock to simmer in a heavy bottom saucepan. Add lemon peel. Add rosemary. Drain artichokes. Simmer everything for 15 minutes without boiling. Covering with lid. Remove lemon and rosemary. Add pre-cooked lentils, hazelnuts and celery. Return to heat and simmer for further 10 minutes or untill artichokes are tender. Finish by adding 50g butter gently shaken into casserole. Source: My collection - Jeff Baker - J Bakers Bistro Moderne
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