Serves:

6

Description:

Artichoke hearts are ideal on an antipasto platter, a buffet meal or to accompany a barbecue.

Ingredients:

• 3 litres water to boil
• Juice of 2 lemons
• 6 globe artichokes, washed
• 3 tbsp olive oil
• 3 crushed garlic cloves
• Pinch of salt
• Coarsely ground black pepper

Method:

1. Bring water to the boil and stir in lemon juice.
2. Trim artichoke stalks back to 5-6 cm. Pull off all tough outer leaves until you reach tender inside ‘heart’.
3. Using a large sharp stainless steel knife, cut off top thirds of artichokes, then cut artichoke hearts in half lengthways.
4. Add to boiling water and cook until tender, 15-20 minutes.
5. Using a slotted spoon, remove artichokes and arrange in serving dish.
6. Combine olive oil, crushed garlic and salt to taste. Drizzle mixture over warm artichokes and dust with coarsely ground black pepper.

Recipe by: Vikki Leng

Website: vikkileng.com.au