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4
Easy
Published 2012
Trim the artichokes and cook in plenty of boiling salted water. They are cooked when you can pull out a leaf easily. Take the artichokes out of the water and stand them upside down to drain.
Take 4 plates and arrange the little gem leaves round the plates like a rosette. Pull out the artichoke leaves and hairy chokes and place the hearts in the centre of the plates, discarding the leave