Artichokes with Garlic, Lemon and Olive Oil

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

Artichoke dishes in Italy, such as this one from Tuscany, can be traced back to Jewish culinary tradition. Jews have been enjoying artichokes since the earliest days, as they grew wild in the galilee. Here their flavour is enhanced with garlic and lemon.

Ingredients

  • 4 globe artichokes
  • juice of 1–2 lemons, plus extra to acidulate water
  • 60

Method

  1. Prepare the artichokes. Pull back and snap off the tough leaves. Peel the tender part of the stems and cut into bitesize pieces, then put in a bowl of acidulated water. Cut the artichokes into quarters and remove the hairs inside. Add the hearts to the bowl.