juice of 1⁄2 lemon, strained 4 globe artichokes, trimmed and sliced 3 tablespoons olive oil 1 onion , chopped
1 clove garlic, chopped 500 g/ 1 lb 2 oz potatoes, diced 150 ml/1⁄4 pint Vegetable Stock
1 sprig fresh flat-leaf parsley, chopped salt


1.Half-fill a bowl with water, stir in the lemon juice, add the artichokes and leave to soak. Heat the olive oil in a saucepan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Drain the artichokes and add to the pan with the potatoes, season with salt, pour in the stock and simmer for 30 minutes. Sprinkle with the parsley and serve.

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