4 large artichokes
1 - 2 tbsp (15 - 30 ml) oil
1 large onion, chopped
2 cloves garlic, chopped
400 g (15 oz) can tomatoes mashed
15 ml (1 tbsp) tomato puree
15 g (2 tsp) fresh oregano, chopped
lemon juice
salt and freshly ground black pepper
1 - 2 tbsp (15 - 30 ml) oil
1 large onion, chopped
2 cloves garlic, chopped
400 g (15 oz) can tomatoes mashed
15 ml (1 tbsp) tomato puree
15 g (2 tsp) fresh oregano, chopped
lemon juice
salt and freshly ground black pepper
method
1. Rinse the artichokes thoroughly under the cold tap and leave them upside down to drain.
2. Bring a very large pan of salted water to the boil, put the artichokes in and boil fast for 30 - 50 minutes, depending on the size.
3. When an outer leaf comes away at a gentle tug, the artichokes are ready.
4. Meanwhile, make the sauce.
5. Heat the oil in a pan and fry the onion and garlic until transparent.
6. Add the tomatoes, tomato puree and oregano and reduce until the sauce is of pouring consistency but not sloppy.
7. Season with salt and pepper and a dash of lemon juice to taste.
8. Drain the artichokes. When cool, pull out the tiny inner leaves together with the hairy inedible "choke".
9. Spoon in some tomato sauce.
10. Stand each artichoke in a pool of sauce on an individual dish and serve.
2. Bring a very large pan of salted water to the boil, put the artichokes in and boil fast for 30 - 50 minutes, depending on the size.
3. When an outer leaf comes away at a gentle tug, the artichokes are ready.
4. Meanwhile, make the sauce.
5. Heat the oil in a pan and fry the onion and garlic until transparent.
6. Add the tomatoes, tomato puree and oregano and reduce until the sauce is of pouring consistency but not sloppy.
7. Season with salt and pepper and a dash of lemon juice to taste.
8. Drain the artichokes. When cool, pull out the tiny inner leaves together with the hairy inedible "choke".
9. Spoon in some tomato sauce.
10. Stand each artichoke in a pool of sauce on an individual dish and serve.
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