Black Olive Stuffed Artichokes
- 6-8 Purple Artichokes
- A handful pitted black olives
- 1 Garlic clove
- A few Parsley sprigs (plus the stalks)
- 1 Bay leaf
- A splash of White wine
- Salt & pepper
- Strip off the outer 2-3 rows of leaves (more if the artichokes are larger), trim the stalk end. Slice off the top third of the artichoke and use a teaspoon to remove the choke. Pop each artichoke in a bowl of cold water with a little lemon juice just while you prepare the filling to stop discoloration.
- Chop stoned black olives, a clove of garlic and a few parsley leaves, mix together and stuff the artichokes.
- Put about 1 inch of water in a pan, add a splash of white wine, the parsley stalks and a bay leaf and add the stuffed artichokes, standing upright. Season and pour a tablespoon or two of olive oil over. Bring to the boil, then cover and simmer for about 30 minutes.
- Serve at room temperature with the juices spooned over.
handful pitted black olives, garlic, parsley, bay leaf, white wine, salt
Taken from food52.com/recipes/17659-black-olive-stuffed-artichokes (may not work)