Page title and description

Vegetarian mains
Braised artichokes with leeks and parsley
Ingredients
- 4 globe artichokes
- juice of 1 lemon
- 3 tbsp olive oil
- 1 garlic clove, crushed (wet garlic can also be used)
- 3 leeks
- 1 tbsp fresh parsley, chopped
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
45 min
PT45M
-
Step 1
Boil the artichokes in salted water acidulated with lemon juice for 20-30 minutes, according to size (until the lower leaves will pull off fairly easily, but with a bit of experience you can also tell by the smell). It helps to use a small lid as a weight to keep them under the surface. -
Step 2
Drain them well upside down for 5 minutes. Cut each one into sixths or eighths. Place in a bowl of cold water with the lemon juice added to prevent them going black. -
Step 3
Heat the oil in a frying pan over a high heat, add the artichoke wedges and stir constantly until they start to brown. -
Step 4
Lower the heat, add the garlic and a few tablespoons of water and season with salt and pepper. Stir well, then reduce the heat, cover and cook for about 10 minutes, until the artichokes are tender. -
Step 5
Meanwhile, cook sliced leeks in butter or oil for 10 minutes, then add to the artichokes. Stir in the parsley and seasoning.