Ingredients

Method

• 2 endives, quartered
• 2 T extra virgin olive oil
• 4 T good quality vegetable stock
• 2 artichokes in brine, drained and quartered
• Sea salt and freshly ground black pepper, to taste
• 1 bay leaf, for garnishing
• 1 sprig fresh thyme, for garnishing

Method

Ingredients

Braise the endive in the olive oil and stock, until all the liquid has evaporated.
Toss in the artichoke to heat through.
Season and serve garnished with a bay leaf and thyme.