à la greque

Immagine

I do lots of vegetables like this … artichokes, cauliflower and whole mushrooms are particularly good.

For artichokes, I remove the outer leaves and trim the top and stalk. Then I divide in half and remove any choke. (If the vegetable is fresh, there won’t be any). I bring a small pan to the boil with the juice of half a lemon, a generous glug of olive oil, a splash of water and sea salt. I add the halved artichokes and cover. I cook until just tender, then I remove the lid and reduce any liquid to a spoonful. All over a brisk flame. I serve on a plate with the remaining spoon of oily juice.

I like them at room temperature with bread and cheese or ham. Or I make a big selection of vegetables to serve as an antipasto on grander occasions.

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