juice of 1⁄2 lemon, strained 4 violet globe artichokes, trimmed and cut into wedges
3 tablespoons olive oil 3 spring onions, chopped
65 g/2 1⁄2 oz pancetta, diced 1 sprig fresh basil, chopped 1 sprig fresh thyme, chopped
100 ml /3 1⁄2 fl oz dry white wine 5 tablespoons Vegetable Stock
3 tomatoes, peeled and sliced salt and pepper


1.Half-fill a bowl with water, stir in the lemon juice, add the artichokes and leave to soak for 10 minutes.
2.Heat the olive oil in a frying pan, add the spring onions and pancetta and cook over a low heat, stirring occasionally, for about 8 minutes until lightly browned.
3.Drain the artichokes, add to the pan, increase the heat to high and cook for 5 minutes. Add the basil and thyme, sprinkle in the wineand cook until it has evaporated.
4.Reduce the heat,pourin the stock, cover and simmer for 15 minutes. Add the tomatoes, re-cover the pan and cook for afurther 5 minutes.
5.Remove the lid, season with salt and pepper and boil off the excess liquid before serving.

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