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Artichokes & herby olive sauce

Delicious and simple, this striking Mediterranean starter is easier to prepare than you might think

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 291
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 6
  • Protein 11
  • Fat 23
  • Fibre 1
  • Salt 2.28

Nutrition per serving

  • Calories 291
  • Carbohydrates 11
  • Saturated Fat 3
  • Sugar 6
  • Protein 11
  • Fat 23
  • Fibre 1
  • Salt 2.28

Ingredients

  • 1 lemon, halved, plus juice 1½ lemons
  • 4 globe artichokes
  • 5 tbsp olive oil
  • 20 pitted Kalamata olives, roughly chopped
  • 1 small tomato, finely chopped
  • ½ small bunch mint, finely chopped
  • ½ small bunch parsley, finely chopped

Method

  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.

  2. Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.

  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.

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