5 globe artichokes
200g smoked bacon
2 tbsp olive oil
1 large clove of garlic
1 tin chopped tomatoes
salt and pepper to taste
1 tbsp chopped parsley (optional)
1 lemon, juiced
Prepare the artichokes: Pour the lemon juice into a bowl large enough to hold all the artichokes and add enough cold water to submerge the trimmed artichokes in. Trim the artichokes by snapping off the leaves, starting at the base and working your way up. Once in a while dip the artichoke into the lemony water – the newly exposed flesh can turn brown very quickly. Once the leaves remaining on the artichoke start to look yellow-ish you can stop snapping.
Trim the top with a sharp knife.
You will probably be able to see the choke now – a mass of fine white hairs at the centre of the artichoke.
Remove the choke with the aid of a teaspoon, and keep the trimmed artichoke bottoms in the bowl of water.
Cut each artichoke bottom into eight wedges.
Chop the onion and bacon into small dice and cook gently in the olive oil until the onion is softened.
Add the garlic (chopped finely or pushed through a garlic press) and cook for a minute longer. Turn up the heat and add the drained artichoke pieces.
Fry, stirring from time to time until the artichokes start to brown around the edges, then add the chopped tomatoes and season with salt and pepper.
Turn the heat down and simmer for 10 – 15 minutes until the artichokes are tender and the sauce is reduced.
Serve hot on their own as a vegetable course, or allow to cool, dress with a little olive oil and lemon juice and serve as tapas or an appetizer.
Note: you can of course use frozen artichoke bottoms for this recipe, which will reduce the preparation time and will produce quite similar results!
By Andreas, one of the owners of www.midihideaways