This dish requires trimmed artichokes. Artichokes can be boiled with little trimming, in which case you can eat only the edible base of each leaf. This edible bit gets bigger and more delicious the further you proceed until you reach the tender heart which is the best of all. Many cooks rip away the stalk, not realising that within its tough and stringy exterior lies a core of melting sweetness, in texture and flavour just like the prized heart.
Photo: Natelie Boog
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- 1/2 cup olive oil
- 6 artichokes, trimmed
- 6 small new potatoes, washed
- 12 pickling onions, peeled
- 6 small carrots, peeled
- 2 garlic cloves, peeled
- juice of 1 lemon
- 1 tbsp plain flour
- 1 cup water or light chicken stock
- salt and freshly ground black pepper
- 1/2 cup freshly chopped parsley
Warm the oil in a shallow, heatproof gratin dish large enough to take all the ingredients. Add the vegetables, garlic and lemon juice. Mix the flour and water or stock to a paste and pour over the vegetables. The vegetables should be barely covered with water; if not, add a little more. Season well.
Cover the dish with greased baking paper and a lid and simmer for 45 minutes, then check that the vegetables are tender. Increase the heat and boil to thicken the sauce. Check seasoning. Serve warm or hot, scattered with chopped parsley.