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Braised artichokes with potatoes, garlic and sage
- Serves
6–8
- Difficulty
Medium
- Ready in
3 hr 30
By Katy Holder
Published 2018
Artichokes can be a bit fiddly to prepare, particularly the first time, but it’s important to do it properly. Make sure you buy globe artichokes and not Jerusalem artichokes, which are a different vegetable entirely.
Ingredients
- juice of
1 8 1 kg
Method
Add the lemon juice to a bowl of water. Using a large knife, cut off and discard the top 4–5 cm (1½–2 inches) of each artichoke. Cut off the stalks, leaving 4–5 cm intact. Remove and discard most of the tough outer leaves until you reach the softer inner leaves. Cut each artichoke into quarters and scrape away the hairy choke inside. As you’re working, add the artichoke quarters to the lemon wa
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