Artichokes & herby olive sauce
Delicious and simple, this striking Mediterranean starter is easier to prepare than you might think
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 - 45 mins
Vegetarian, Vegan
- 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.
- Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.
- 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.
Per serving
291 kcalories, protein 11g, carbohydrate 11g, fat 23 g, saturated fat 3g, fibre 1g, sugar 6g, salt 2.28 g
Recipe from Good Food magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/643635/
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Ingredients
- 1 lemon , halved, plus juice 1½ lemons
- 4 globe artichokes
- 5 tbsp olive oil
- 20 pitted Kalamata olives , roughly chopped
- 1 small tomato , finely chopped
- ½ small bunch mint , finely chopped
- ½ small bunch parsley , finely chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 40 - 45 mins
Vegetarian, Vegan
Ingredients
- 1 lemon , halved, plus juice 1½ lemons
- 4 globe artichokes
- 5 tbsp olive oil
- 20 pitted Kalamata olives , roughly chopped
- 1 small tomato , finely chopped
- ½ small bunch mint , finely chopped
- ½ small bunch parsley , finely chopped
Per serving
291 kcalories, protein 11g, carbohydrate 11g, fat 23 g, saturated fat 3g, fibre 1g, sugar 6g, salt 2.28 g
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