Name: Artichokes & herby olive sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 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

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Artichokes & herby olive sauce

Artichokes & herby olive sauce

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins - 45 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Delicious and simple, this striking Mediterranean starter is easier to prepare than you might think

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal291
fat23g
saturates3g
carbs11g
sugars6g
fibre1g
protein11g
salt2.28g

Method

step 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.
step 2

Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.
step 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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.5 out of 5.2 ratings

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