With this slow-cooking method, you can serve the artichokes warm or cold in the braising juices, quarter them and serve as a refreshing first course salad as pictured, or finish the dish by frying them until crisp.
Cut the top
Combine olive oil, wine, water, bay leaf, mint, basil, parsley, anchovies and pepper with artichokes in a heavy-bottomed pan and bring to the boil. Cover partly, lower heat and cook gently for 1 hour, turning artichokes once or twice in that time.
Remove artichokes and boil until water evaporates and liquid is reduced to a very artichoke-flavoured oil. Cut artichokes into halves or quarters, stripping away any tough outer leaves or hairy inner choke. Spoon over the cooled juices and serve, dressed with a few fresh basil leaves and sundried tomatoes. Or fry artichoke halves or quarters in the oil until they are frizzled and crisp.
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