Marinated Artichokes
6 tbsps olive oil
2 organic carrots
2 cloves garlic
1 bunch of small artichokes
1 lemon (peel and juice)
1 sprig of rosemary and oregano
1 1/2 cups water
salt and pepper
Serves 4-6
Method:
Heat the olive oil in a pan. Peel and chop the carrots, slice the garlic and add to the oil. Fry on a low heat for a couple of minutes.
Meanwhile, peel away the outer leaves of the artichokes until you get to the tender heart. Peel around the bottom of the stem and the stem itself. Slice down the middle. Add the artichokes to the pan with the carrots and garlic.
Add the lemon peel and juice of 1 lemon. Roughly chop the herbs and add them too. Give the artichokes a little move around in the pan before adding the water and a pinch of salt and pepper. Place the lid on and cook for around 25 – 30 mins.
Serve with some goat’s cheese, a green leaf salad and a hunk of crusty bread.
Tip:
The artichoke discolours quite quickly, so add straight to the pan after peeling.