| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 4 |
|
Globe artichokes |
| 1 1/2 |
|
Lemons |
| 100 |
g |
Pitted olives |
| 100 |
ml |
Good olive oil |
| 1 |
bn |
Basil; leaves shredded |
|
|
Freshly ground black pepper |
INSTRUCTIONS
TAPENADE
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.
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