- 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
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.