MAR­I­NATED ARTICHOKES WITH STRAC­CIATELLA AND OLIVES

Dish - - FOOD FAST -

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

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