Evie of Saffron Strands blog bought “some beautiful small purple artichokes” in Leila’s shop last week and here is what she did with them.
I suggest serving with salad leaves for a light lunch or starter, or as an accompaniment to lamb. They’d probably be good served with
The recipe is based on one in ‘Chez Panisse Vegetables’ by Alice Waters.
(Allow 3-4 purple artichokes per person, depending on size)
Strip off the outer couple of rows of leaves, trim the stalk end if necessary. Slice off the top third of the artichoke and use a teaspoon to remove the choke.
Pop each in a bowl of water with a little lemon juice just while you prepare the filling to stop discolouration.
Chop stoned black olives, a clove of garlic and a few parsley leaves and mix together. Stuff the artichokes.
Put about 2cm of water in a pan, add a splash of white wine, the parsley stalks and a bay leaf and add the stuffed artichokes, standing upright.
Pour a tablespoon or two of olive oil over. Bring to the boil, then cover and simmer for about 30 minutes.