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
A handful pitted black olives
A few Parsley sprigs (plus the stalks)
A splash of White wine
Salt & pepper
- 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.
- Chop stoned black olives, a clove of garlic and a few parsley leaves, mix together and stuff the artichokes.
- 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.
- Serve at room temperature with the juices spooned over.