400 g (14 oz) can artichoke hearts
6 tablespoons olive or vegetable oil
pepper
3 tablespoons chopped fresh mixed herbs
salt
juice of 1/2 lemon
red chilli slivers (optional)
1 clove garlic, crushed (optional)
6 tablespoons olive or vegetable oil
pepper
3 tablespoons chopped fresh mixed herbs
salt
juice of 1/2 lemon
red chilli slivers (optional)
1 clove garlic, crushed (optional)
method
1. Drain the artichokes and rinse well under a cold running water to remove all the brine.
2. Drain again and cut into halves or quarters.
3. Place the artichokes in a bowl, add the oil, a good grinding of pepper and the herbs.
4. Mix together well, cover and refrigerate until ready to serve.
5. Toss again before serving and add a squeeze of lemon juice and salt to taste.
6. For a bite, some slivers of fresh red chilli may be added to the artichokes; for garlic lovers, add a crushed garlic clove before chilling.
7. The artichokes may be stored in a jar for up to 2 weeks, provided they are covered with the oil.
Serve at room temperature. They may also be served on a crouton or added to salads.
2. Drain again and cut into halves or quarters.
3. Place the artichokes in a bowl, add the oil, a good grinding of pepper and the herbs.
4. Mix together well, cover and refrigerate until ready to serve.
5. Toss again before serving and add a squeeze of lemon juice and salt to taste.
6. For a bite, some slivers of fresh red chilli may be added to the artichokes; for garlic lovers, add a crushed garlic clove before chilling.
7. The artichokes may be stored in a jar for up to 2 weeks, provided they are covered with the oil.
Serve at room temperature. They may also be served on a crouton or added to salads.
serving amount
serves 4 to 6
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