Makes 4-8 portions
Ingredients
8 artichokes
Extra virgin olive oil
2 lemons
50g breadcrumbs
1 garlic clove
20g spearmint
20g parsley
Salt and pepper
Method
Clean the artichokes by removing the outer leaves and by removing the stem.
Open up the remaining leaves and soak in a bowl of water for a few minutes.
In the meantime, chop the garlic, mint and parsley and mix with the breadcrumbs, a drizzle of olive oil, lemon juice and a pinch of salt.
Fill the artichokes with the mixture and season. Place them in a pan with some olive oil and sear for two minutes.
Add water (up to the middle of the artichokes) and salt, cover the pan with a lid and let it simmer over medium heat for about an hour.
Serve while using the juices of the artichokes as a sauce.
This recipe is served at Pegasus Restaurant.
Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.