à la greque


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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s