Ingredients
Preparation: 25-30 minutes
Cooking: 45 minutes
SERVES 4 AS A STARTER
8 medium globe artichokes
juice of 1 lemon
4 tbsp extra virgin olive oil
2 garlic cloves, peeled and thickly sliced
75g pitted black olives, roughly chopped
50g capers, rinsed
1 small bunch fresh flatleaf parsley, roughly chopped
3 tbsp breadcrumbs, made with stale white bread
seasoning
Method
1. Preheat the oven to 180C/350F. Cut the stalks off the end of each artichoke and, using a sharp knife and beginning at the base, cut off all the outer leaves and discard, leaving the heart and hairy choke at the centre. Brush with a little lemon juice.
2. Heat 3 tablespoons of the oil in a large frying pan. Add the garlic and artichokes and cook over a low heat for about 20 minutes. Transfer the artichokes to an ovenproof dish, cut-side up, and sprinkle on the olives, capers, parsley, breadcrumbs and seasoning.
3. Drizzle over the remaining oil and bake for 20-25 minutes until breadcrumbs are golden. Serve hot or cold.