This is delicious served as part of an antipasto platter, with Parma ham, olives etc.
ingredients
serves 4
8 medium globe artichokes
juice of 1 1/2 lemons
3 1/2 fluid ounce olive oil
2 garlic cloves, peeled and chopped
6 cilantro seeds, bruised
1 rosemary sprig, bruised
2 fluid ounce dry white wine
salt and pepper
1 tbsp chopped mint
1 tbsp chopped dill
method
1. First, prepare the artichokes. Hold one firmly and snap off the stalk, then peel away the tough outer leaves around the base until the pale inner heart remains. Cut across the top of the base and scrape away the prickly choke inside. Immerse in a bowl of cold water with the juice of 1 lemon added. Repeat with the rest of the artichokes, then drain and pat dry.
2. Heat half the olive oil in a large skillet or flameproof casserole, add the artichoke bases and saute over a high heat for 4-5 minutes until just turning golden. Add the garlic, cilantro, rosemary, wine, 2 tbsp water and salt and pepper. Cover and braise over a low heat for 8-10 minutes until the artichoke hearts are tender. Remove from the heat.
3. Add the rest of the olive oil and juice from the other lemon half. Leave to cool. Scatter the chopped mint and dill over the artichoke hearts, cover and leave to marinate for 1 hour before serving.
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