- 1 lemon, halved, plus juice 1½ lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 4 globe artichokes
No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the…
- 5 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 20 pitted Kalamata olives, roughly chopped
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 1 small tomato, finely chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- ½ small bunch mint, finely chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- ½ small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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.