Artichokes & herby olive sauce

Artichokes & herby olive sauce

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(1 ratings)

Prep: 15 mins Cook: 40 mins - 45 mins

Easy

Serves 4
Delicious and simple, this striking Mediterranean starter is easier to prepare than you might think

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal291
  • fat23g
  • saturates3g
  • carbs11g
  • sugars6g
  • fibre1g
  • protein11g
  • salt2.28g
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Ingredients

  • 1 lemon, halved, plus juice 1½ lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 globe artichokes
    Globe artichoke

    Globe artichoke

    glo-eb art-ee-choke

    No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 20 pitted Kalamata olives, roughly chopped
    Bowl of olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 1 small tomato, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • ½ small bunch mint, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • ½ small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  1. Bring one or two large pans of salted water to the boil with the lemon halves in. Cut the stalk off each artichoke and discard. Boil the artichokes for 40-45 mins until the base feels tender when the tip of a knife is inserted.

  2. Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.

  3. To eat, pull off the leaves, dip the bottom end into sauce and discard the tips of the leaves. When you get to the middle, scrape out the hairy ‘choke’ and eat the artichoke heart.

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Comments (1)

lizleicester's picture
3.75

This was the 1st time I cooked artichokes, the dip is really delicious and I'll use it again with good bread to dunk in it.

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