Sep 17, 2012
Garlic, capers and green olives give this zesty artichoke side dish its classic Mediterranean flavours. Serve with roasted fish or grilled steak.
6 medium sized artichokes
1 lemon, cut in half
6 tbsp. olive oil
1 tsp. hot pepper flakes
2 garlic cloves, minced
3 tbsp. capers, chopped
1/4 cup green olives, pitted and sliced
3 tbsp. bread crumbs
2 tbsp. mint, finely chopped
1 tbsp. apple cider vinegar
Salt and freshly ground pepper, to taste
Bring pot of water to a boil. Salt generously.
Trim outer leaves and stem of artichokes. Rub artichokes with lemon to prevent browning as trimming. Cut artichokes into quarters. Scrape out the hair-like filaments in the centre of the artichokes. Add artichoke quarters to boiling water and cook until artichokes are al dente, about 6 to 8 minutes.
Meanwhile, heat large skillet or fry pan over medium heat. Add olive oil and when hot, add hot pepper flakes, garlic, capers and olives. Sauté for 2 to 3 minutes.
Drain artichokes and add to pan. Cook, covered, until artichokes are tender, about 5 to 7 minutes. Remove lid and continue cooking, uncovered, about 5 minutes. Remove artichokes from heat. Stir in bread crumbs, mint and apple cider vinegar. Season with salt and pepper, to taste. Mix well and serve warm.
Yield: 4 servings.