Yield: 1 servings
|4 \N||Globe artichokes|
|100 grams||Pitted olives|
|100 millilitres||Good olive oil|
|1 bunch||Basil; leaves shredded|
|\N \N||Freshly ground black pepper|
Break off the stalk from the base of the artichokes, pulling out the tough fibres. Cut off the top third of the leaves and discard them. Place the artichokes in cold water, acidulated with the juice of half a lemon and its skin, to stop discolouration.
When ready, put the artichokes into a pan of boiling, salted water, acidulated with the juice of 1 lemon. Weigh down with a plate and simmer for 20-30 minutes, depending on size. A base leaf should gently pull away when the artichoke is ready. Cool quickly in iced water and drain well.
Pull out the central cone of leaves and reserve. Scrape out and discard the choke. Return the cone, upside down, and spoon in the tapenade.
For the tapenade, chop or food process the olives until smooth. Mix in the oil and season with pepper. Stir in the basil to your taste.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.