Ingredients
| 4 globe artichokes | |
| juice of 1 lemon | |
| 60ml extra virgin olive oil | |
| 1 garlic bulb, broken into separate cloves | |
| 1 bunch thyme | |
| 125ml water | |
| 1 tablespoon lemon juice | |
| sea salt and pepper, to season |
Quite possibly the quickest, easiest and most satisfying artichoke preparation we know.
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Instructions
| 1. | Preheat a wood-fired oven or barbecue to 250°C. |
| 2. | If you are using a conventional oven, preheat it to 190°C. |
| 3. | To prepare the artichokes, trim the tops and peel the stem and base of each until you reach the white centre of the stem (there should be no green skin remaining). |
| 4. | Place in a bowl of water with the lemon juice until you’re ready to cook. |
| 5. | Just before cooking, slice in half lengthways. Using a small teaspoon, remove the furry centre ‘choke’ and discard. |
| 6. | Pour the olive oil into a small enamel or stainless-steel roasting tray. |
| 7. | Lay the artichokes in the tray, cut-side down, and arrange the garlic cloves and thyme on top. |
| 8. | Pour 125ml of water into the tray, cover with foil and roast for 10 minutes. |
| 9. | Remove the foil and cook for a further 10 minutes or until you can pierce the heart of the artichoke easily with a sharp knife. |
| 10. | Sprinkle with lemon juice and season with sea salt and pepper to serve. |
This is an edited extract
from Meatsmith by
Andrew McConnell and
Troy Wheeler published
by Hardie Grant
Books. Photography
© Mark Roper 2023.