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Whole pear and red onion salad

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Warm roasted butternut & fig salad

20 minutes

Butternut recipes

Roasted butternut with cumin seed caramel

30 minutes

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Wine jelly with poached nectarines

35 minutes

Nectarines with lavender and saffron

Baby artichokes with olive oil and Parmesan shavings

5 to 12 minutes

Baby artichokes with olive oil and Parmesan shavings

By Mariana Esterhuizen

Serves 4 as a starter

Difficulty Easy

Prep Time 25 minutes

Cooking Time 5 to 12 minutes

Ingredients

8 - 12 baby artichokes
sea salt and freshly ground black pepper, to taste
Best- quality extra virgin olive oil, for tossing
Juice of 1 lemon

For serving

Shavings of Parmesan

Method

Trim and prepare the artichokes then gently boil in lightly salted water, until tender. (As the artichokes may vary in size, they will not be ready at the same time, so keep an eye on them and take out those that are tender.)
Drain then toss the artichokes in the olive oil and scatter with salt fl akes, a grinding of pepper and a squeeze of lemon juice. Serve at room temperature, scattered with the Parmesan shavings.

Cook’s tip: This dish is also delicious served as a light meal, drizzled with an egg-and-lemon sauce and served with baby potatoes. For a simplifi ed tart version of the classic Greek avgolemono, whisk 3 extra-large free-range egg yolks and 3 T freshly squeezed lemon juice to a foamy consistency.

Pour into a double boiler over a moderate heat and continue whisking until the sauce starts to thicken. Slowly add ½ cup hot, reserved cooking liquid from the artichokes and continue stirring vigorously. Season to taste with sea salt and freshly ground black pepper.

Mariana Esterhuizen is the owner-chef of Marianas Home Deli and Bistro in Stanford. Call her on (028) 341 0272 if you have any queries about this recipe.

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Baby artichokes with olive oil and Parmesan shavings

Baby artichokes with olive oil and Parmesan shavings

Ingredients

Method