Preparation info

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By James Viles

Published 2016

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  • Juice of 1 lemon
  • 4 globe artichokes
  • 30 ml (1 fl oz) olive oil
  • 200 g (7 oz) yoghurt, hung in muslin (cheesecloth) overnight in the fridge


Add the lemon juice to a bowl of cold water. To prepare the artichokes, remove the stems and peel back the flowers to expose the young flesh. Use a spoon to remove and discard the hairy chokes from the centres; put the artichokes in the lemon water as they are prepared.

Put the artichokes in a pan, cover with water, add the olive oil and cook over low heat for about 15 minutes until tender. Drain, cool, cut into small cubes and fold through the yoghurt. Season with salt.