Author Notes
I couldn't resist buying some of these beautiful small purple artichokes recently. The weather being hot, a simple recipe was called for. This is based on a recipe in 'Chez Panisse Vegetables' by Alice Waters. I suggest serving the stuffed artichokes with salad leaves for a light lunch or as an accompaniment to lamb. They would probably be good with green puy lentils too.
Serve at room temperature. They keep well in the fridge for a couple of days in the cooking juices. —Evie
Ingredients
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6-8
Purple Artichokes
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A handful pitted black olives
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1
Garlic clove
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A few Parsley sprigs (plus the stalks)
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1
Bay leaf
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A splash of White wine
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Salt & pepper
Directions
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Strip off the outer 2-3 rows of leaves (more if the artichokes are larger), trim the stalk end. Slice off the top third of the artichoke and use a teaspoon to remove the choke. Pop each artichoke in a bowl of cold water with a little lemon juice just while you prepare the filling to stop discoloration.
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Chop stoned black olives, a clove of garlic and a few parsley leaves, mix together and stuff the artichokes.
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Put about 1 inch of water in a pan, add a splash of white wine, the parsley stalks and a bay leaf and add the stuffed artichokes, standing upright. Season and pour a tablespoon or two of olive oil over. Bring to the boil, then cover and simmer for about 30 minutes.
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Serve at room temperature with the juices spooned over.
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