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

Nutrition per serving

  • kcal 291
  • fat 23g
  • saturates 3g
  • carbs 11g
  • sugars 6g
  • fibre 1g
  • protein 11g
  • salt 2.28g


  • 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


  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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