Prep 10 mins
Cook 12 mins
Sometimes less is best. This recipe has only a few ingredients so that the artichokes really are the stars. Adapted from Vicki Wild's 'Wild Sides: an A-Z of exceptional vegetable side dishes', the most recent cooking book which I just couldn't resist buying. The title captured my interest, and when I started to read the recipes - some simple like this one; others less so - I was totally won over.
- 4 large artichokes
- 1⁄2 tablespoon lemon juice, for blanching
- 1 pinch salt, for blanching
- 4 tablespoons olive oil
- 2 garlic cloves, roughly chopped
- 1 cup basil leaves, roughly chopped
- 1⁄2 cup pine nuts, toasted
- Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
- Peel the remaining stalk and remove the tough outer leaves and discard them.
- Blanch the artichokes in water with lemon juice and a little salt.
- Cook for 5 minutes or until just tender.
- Cut the artichokes into quarters lengthwise, and set aside.
- Heat the oil in a sauté pan over a medium heat, add the garlic and cook until golden.
- Add the artichokes and sauté until the outsides are just browned.
- Stir through the basil leaves and pine nuts and serve.
Love the taste and simplicity of this recipe. All the flavors and textures come together nicely. We love garlic so I used 4 cloves minced. I had no fresh basil so used some dry. And to make my life easier I used canned quartered artichokes.