The Naked Chef by Jamie Oliver

Author:Jamie Oliver
Language: eng
Format: epub, mobi
ISBN: 9781405941884
Publisher: Penguin Books Ltd
Published: 2019-04-11T00:00:00+00:00

Pan-cooked Artichokes with Lemon, Thyme & Garlic

This is a lovely way to eat artichokes and certainly a good one to try if you are cooking them for the first time.

Serves 4

2 tablespoons olive oil

1 clove of garlic, peeled and chopped

1 large unwaxed lemon

8 medium/large globe artichokes, prepared (see page 137)

1 small handful of fresh thyme, leaves picked

85ml dry white wine

1 knob of unsalted butter

Put the oil and garlic into a fairly hot, thick-bottomed, casserole-type pan. Allow to soften but not colour. Use a speed peeler to add small strips of lemon zest, which should have no white pith, to the garlic and stir, then add your quartered or halved artichokes and toss around again with a pinch of sea salt. (All this time you should be cooking on a semi-gentle heat, so that your ingredients are sizzling away but not burning or colouring.)

Squeeze in the lemon juice, add the thyme and allow it to cook for about 3 minutes, until all the moisture from the pan has evaporated. Add the wine, place a lid on top and allow the artichokes to simmer for about 10 minutes, or until tender. Remove from the heat and correct the seasoning with salt and black pepper. Add the butter and swirl around, then put the lid back on and allow to sit for 1 minute. Serve straight away, as an accompaniment for simply cooked fish or white meat, or as an antipasto.

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