MARINATED ARTICHOKES WITH STRACCIATELLA AND OLIVES

This is one of my favourite ways to eat when I don’t want a ‘proper’ meal. Serve with grilled bread or a warm crusty loaf.

¹/₃ cup olive oil

½ teaspoon chilli flakes

3 sprigs oregano or thyme

long strips zest from 1 lemon

2 cloves garlic, very thinly sliced

1 teaspoon sea salt

2 tablespoons lemon juice

340-gram jar marinated artichoke quarters, drained

16 large green olives, halved and pitted

12 caperberries

250 grams stracciatella cheese, drained

Put the oil, chilli, oregano or thyme, lemon zest, garlic and the salt in a medium sauté pan over a low heat. Heat until bubbles form on the surface.

Add the lemon juice, artichokes, olives and caperberries and leave on the heat for 5 minutes to infuse with the aromatics and oil.

Take off the heat and leave for 15 minutes.

Transfer to a serving dish and spoon over the cheese. SERVES 3-4