Cherry Tomatoes in Green Plum Syrup, Cold Refreshing Summer Dish | Braised Bamboo Shoots, Two Ways

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The featured cookbook in this video was:
Listen to Your Vegetables by Sarah Grueneberg and Kate Heddings
Do note that this is not a vegetarian cookbook. There are meat recipes as well and non-vegetarian would appreciate this cookbook too.
There are many wonderful recipes, accompanied by beautiful images, mostly with vegetables taking centrestage. They gave me creative ideas on how to cook my plant-focused meals. You might think that this is an affiliated recommendation. Well, it's not. I'm just sharing a good find when I see one :)
The recipe in the cookbook that I had adapted is Grill Artichoke and Roman Braised Artichoke.
Ingredients for Braised Bamboo:
360g par-boiled Japanese bamboo shoots
250ml dry white wine
125ml olive oil
100ml fresh lemon juice
20g mint spigs
15g garlic cloves
1 tbsp salt
Ingredients for mint and parsley sauce:
10g mint and parsley
1 tsp grated garlic
1 tsp lemon zest
60ml olive oil
pinch of salt
Video Timeline:
0:00/6:27 Intro
0:58/6:27 How to make Cherry Tomatoes in Green Plum Extract Marinade?
3:08/6:27 How to make Braised Bamboo Shoot?
5:25/6:27 How to make Mint-Parsley Gremolata Sauce
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