8 globe artichokes
3 cloves garlic, squashed with the back of a knife
1 whole lemon, sliced
Generous grindings of NOMU One For All
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
200ml white wine
1 tbsp butter
To prepare the artichokes, cut across the top outer leaves and carefully pull the tough leaves away. Use a teaspoon to remove the choke, which you will clearly see when the outer leaves have been removed. Turn the teaspoon around the outside of the choke to loosen it and help remove all the outer hairy spikes. Use a peeler to peel away the outer skin of the stalk. Try to work quickly as they brown easily. Place in water while working on the rest of the artichokes.
Preheat the oven to 180˚C.
Place the prepared artichokes in a slightly deep baking tray with the garlic and lemon slices. Grind over some One for All and season with Sea Salt and Black Pepper. Drizzle over some Olive Oil followed by the white wine and butter.
Cover the tray with tin foil and place in the oven for 25 minutes. Once the artichokes are soft and tender, remove the tin foil and roast in the oven for a further 10 minutes to lightly caramelise.
8 globe artichokes
3 cloves garlic, squashed with the back of a knife
1 whole lemon, sliced
Generous grindings of NOMU One For All
NOMU Sea Salt and Black Pepper
NOMU Extra Virgin Olive Oil
200ml white wine
1 tbsp butter
To prepare the artichokes, cut across the top outer leaves and carefully pull the tough leaves away. Use a teaspoon to remove the choke, which you will clearly see when the outer leaves have been removed. Turn the teaspoon around the outside of the choke to loosen it and help remove all the outer hairy spikes. Use a peeler to peel away the outer skin of the stalk. Try to work quickly as they brown easily. Place in water while working on the rest of the artichokes.
Preheat the oven to 180˚C.
Place the prepared artichokes in a slightly deep baking tray with the garlic and lemon slices. Grind over some One for All and season with Sea Salt and Black Pepper. Drizzle over some Olive Oil followed by the white wine and butter.
Cover the tray with tin foil and place in the oven for 25 minutes. Once the artichokes are soft and tender, remove the tin foil and roast in the oven for a further 10 minutes to lightly caramelise.
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