4 artichokes
1 tablespoon olive oil
3 cloves garlic, thinly sliced
2 sprigs thyme
1⁄2 cup light dry white wine
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1⁄4 cup shredded mint leaves

These artichokes are delicious with toasted almonds, grissini, prosciutto and salami.


1.Trim the artichokes as per the step-by-step method.
2.Cut into halves if small, or into quarters if large.
3.Drain from the acidulated water and pat dry.
4.Heat the olive oil in a wide pan, add the garlic and thyme and fry gently until golden.
5.Add the artichokes and stir to coat in the oil and cook for a minute.
6.Add the wine, cover with a lid and steam gently for 8-10 minutes, until the artichokes are just cooked through.
7.Remove from the pan, discarding the garlic and thyme, and put into a bowl with any of the remaining wine.
8.While warm, dress with the extra virgin olive oil and lemon juice and season to taste with salt and freshly ground black pepper.
9.Just before serving, toss with shredded mint.

Recipes & food styling Ginny Grant / Photography Aaron McLean

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