juice of 1 lemon, strained
8 globe artichokes
4 tablespoons olive oil
1 clove
1 bay leaf
2 onion, thinly sliced
6 black peppercorns
1 teaspoon coarse sea salt
1 lettuce
½ teaspoon anchovy paste
100 g/3½ oz stoned black olives
2 eggs, hard-boiled and finely chopped


1.Half-fill a bowl with cold water and add the lemon juice. Working on 1 artichoke at a time, break off the stems and cut off the coarse outer leaves.
2.Trim off the top 2 cm/% inch. Scoop out and discard the chokes, then cut the artichokes into wedges.
3.Drop them in the acidulated water to prevent discoloration.
4.Pour 600 ml/1 pint water into a saucepan and add the olive oil, clove, bay leaf, onion, peppercorns and sea salt.
5.Drain the artichokes, add them to the pan and bring to the boil
6.Cook over a medium heat until most of the liquid has evaporated and the artichokes are tender.
7.Drain, reserving 2-3 tablespoons of the cooking liquid. Discard the clove, bay leaf and peppercorns.
8.Line a wide, shallow salad bowl with lettuce leaves. Arrange the artichoke wedges on top. Whisk together the reserved cooking liquid and the anchovy paste in a jug, then pour the sauce over the artichokes.
9.Add the olives to the bowl and sprinkle the salad with the chopped eggs. 08:08

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