Mar­i­nated ar­ti­chokes

Emirates Man - - STYLE FOOD -

Prep and cook time: 40 min Dif­fi­culty: easy Price level: high


8 small ar­ti­chokes Olive oil Salt and freshly ground pep­per Juice of 2 lemons 5 cloves gar­lic 2 sprigs pars­ley


1. Wash and trim the ar­ti­chokes and re­move the tough out­side leaves. Leave the stalks on, but peel the stalks and cut the ar­ti­chokes into quar­ters. Sprin­kle the ar­ti­choke quar­ters with lemon juice to stop them go­ing black. Crush the un­peeled gar­lic cloves with your hands un­til the cloves split. 2. Heat 6 tbsp olive oil in a large heavy­bot­tomed pan. Put the ar­ti­choke quar­ters into the hot oil. Add the gar­lic and sea­son with salt and plenty of coarsely ground pep­per. Stir in 125 ml wa­ter and add the pars­ley. Cover and cook over a medium heat for 15 min­utes. (Re­move the ‘choke’ from the ar­ti­chokes if nec­es­sary. This will de­pend on the size of the ar­ti­choke. ) Leave the ar­ti­chokes to cool in the pan, then trans­fer to plates. Take the gar­lic and pars­ley out of the pan. Di­vide the cook­ing liq­uid be­tween the 4 plates. Then sprin­kle each plate of ar­ti­chokes with 2 tbsp lemon juice. Sea­son again with salt and pep­per if nec­es­sary and sprin­kle with a lit­tle olive oil. Leave to stand for 10 min­utes and serve cold as an ap­pe­tiser.

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