serves 2
4 fresh Violetto artichokes or other
2 garlic cloves crushed
1 lemon halved
75ml veg or chicken stock
60ml white wine
120ml olive oil
2tbs finely sliced mint
2tbs finely chopped parsley
1tbs fine breadcrumbs
30g butter cube quartered
Salt
Ground black pepper
Wash the artichokes with a vegetable scrubber
Remove the harder outer leaves and trim off the small hard leaves on the underside
Peel the hard outer layer of the stems with a potato peeler and cut the stems off at the base of the artichoke
Slice off the top half of the artichokes and with a paring knife, remove the small pale pink spiky leaves in the core (the choke in this variety is small)
Put them and the stems in a bowl of water with one half of the lemon juice
Whisk together half of the crushed garlic, the breadcrumbs, 60ml olive oil, and most of the mint and parsley, keeping a bit aside for garnishing.
Stuff this mixture into the artichoke core and between the artichoke leaves
Gently heat a bit of the olive oil and the rest of the garlic in a small pot for a few minutes
Place the artichokes in the pot cut side down with the stems
Add the wine to the pot and simmer for a few minutes
Add the rest of the olive oil and the veg stock so that the juices are about 2.5cm deep
Lower the heat and simmer for 40 min, occasionally checking the juices and scooping some over the artichokes
Add the butter quarters, and with the lid open, let them melt while simmering for a few more minutes
Using a flattish bowl, place 2 of the artichokes in the middle of each bowl, and spoon the juices around them. Squeeze over a bit of fresh lemon, some ground black pepper and garnish with the remainder of the chopped parsley & mint. Serve with a slice of warm sourdough bread to scoop up the delicious juices - Scarpetta - meaning ‘little shoe’ in Italian
Artichokes must be bought fresh. If they are past their sell by date, the leaves will be dry and separating from the core. Stems can be served together with the artichokes, or delicious mashed and spread on some crackers
