1/4 cup (1/3 oz / 10g) chopped fresh
flat-leaf parsley
1/4 cup (1/3 oz / 10g) chopped fresh
rosemary
sea salt and freshly ground black pepper,
to taste
2 tbsp extra virgin olive oil
Method :
Preheat the
oven to 350F (180C / Gas 4). Hold each artichoke firmly and bend stem
until it snaps from bottom. Remove outer leaves by pulling away from
artichoke and then downward to break tough upper part from fleshy base.
Continue until you reach tender inner leaves, which are yellowish green in
color.
Using a
stainless steel knife, cut off one-third of artichoke top. Rub cut surface
with lemon juice (using about half the juice) to prevent discoloration.
Remove prickly choke with a teaspoon. Place artichokes in a bowl of water
to which remaining lemon juice has been added.
Combine garlic,
onion, mint, parsley, rosemary and salt and pepper to taste in a bowl.
Drain artichokes and pat dry with paper towels, then place in an oiled
baking dish just large enough to hold them. Stuff center of each artichoke
with herb mixture. Pour boiling water into pan to reach about 1 inch
(2.5cm) up sides. Drizzle artichokes with olive oil and bake until tender,
35-45 minutes.
