Ingredients
| 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.
Instructions
| 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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