Open ravioli with squash & porcini mushrooms
Don't leave the vegetarians out this Christmas, with this special yet easy to manage recipe
Artichokes & herby olive sauce
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 1 lemonhalved, plus juice 1½ lemons
- 4 globe artichokes
- 5 tbsp olive oil
- 20 pitted Kalamata olivesroughly chopped
- 1 small tomatofinely chopped
- ½ small bunch mintfinely chopped
- ½ small bunch parsleyfinely chopped
Nutrition: per serving
- kcal291
- fat23g
- saturates3g
- carbs11g
- sugars6g
- fibre1g
- protein11g
- salt2.28g
Method
step 1
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.
step 2
Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.
step 3
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.
