6 artichokes
700g new potatoes
1 head garlic, unpeeled, broken into cloves
2 bay leaves
2 tablespoons olive oil
1⁄2 cup chicken or vegetable stock
2 tablespoons finely chopped parsley

New-season lamb is delicious with these artichokes, but if I were serving to vegetarians I’d use vegetable stock and be inclined to add some sliced mozzarella to the pan as it came out the oven, allowing the flavours to meld for a few minutes.


1.STEP-BY-STEP PREPARATION (See images below)
2.Peel back the outer leaves until they snap off at the base.
3.Keep removing layers until the leaves are pale green at the core.
4.Use a paring knife or a peeler to scrape around the base and stem of the artichoke to reach the tender centre.
5.If the artichoke is large or has thorns at the tips of the leaves, then cut off the tops approximately 2cm from the top.
6.If you are planning on cutting the artichokes in half, then do so.
7.Rub all the cut surfaces with a wedge of lemon.
8.Use a teaspoon or a melon baller to remove the hairy choke. In small artichokes, where the choke is undeveloped, this may not be necessary. If leaving whole, hollow out the centre to remove the choke.
9.Put into bowl of water acidulated with lemon juice to prevent the artichokes discolouring.
11.Preheat the oven to 200°C. Trim the artichokes as per the step-by-step method and cut into halves.
12.In a large roasting dish with a lip, toss together the artichokes, new potatoes, garlic, bay leaves and olive oil.
13.Pour over the stock, season generously with salt and freshly ground black pepper and roast for 30 minutes or until tender.
14.Scatter with parsley and serve.

Recipes & food styling Ginny Grant / Photography Aaron McLean

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