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.