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1kg  artichokes

A small garlic clove

A chicken soup cube

The juice of half a lemon

A teaspoon of chopped parsley

A small cup of extra virgin olive oil


Clear the outer leaves and the artichoke spikes

Cut into small wedges and place in a bowl of water with the lemon juice (A useful hint from Mirella–this stops the artichokes from turning brown).

Heat up the olive oil in a large non stick frying pan and add in the garlic clove.

After 3-4 minutes take out the garlic clove (As Mirella says by taking out the garlic clove at this point ,the garlic adds to the flavour but doesn’t over power it )

Add the artichoke wedges, the parsley and the chicken stock cube with a little water.

Allow to cook gently on a moderate heat for 20-25 minutes.

Add a little hot water if the artichokes get too dry.

You can serve this as a side dish to your main course but is also a delicious sauce for a risotto or any pasta.

 If you use it as a sauce add a little grated parmesan cheese and a good pat of butter.

Another hint from Mirella – see if your supermarket has frozen hearts of artichokes – this is so much easier than cleaning off the spiky outer leaves !!!