- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 30 minutes plus 20 mins marinating
- Effort: easy
- 3 globe artichokes
- 1 lemon, halved
- ½ tsp black peppercorns
- 1 small bunches mint
- olive oil, to cover
- 12 slices prosciutto or Parma ham, halved crossways
Tips and Suggestions
Vary the aromatics used in the poaching liquid for the artichokes as desired: try mixed whole, peppercorns, bay leaves and coriander seeds.
Rub some lemon juice on the knife you use to cut the artichokes as you work, which will help prevent discolouration.
1. Using a peeler, pare the woody skin from the stalk of the artichoke, then use a small knife to remove the tough outer leaves until you reach the pale tender ones. Slice the top off the artichoke, then use a teaspoon to scoop out the hairy choke in the middle. Rub the whole artichoke generously with half the lemon to stop it discolouring (you may want to wear gloves as artichokes can make your hands turn brown).
2. Place the artichokes into a pan of boiling water, add some pared lemon zest, the peppercorns, and a squashed sprig of mint and simmer for 30-40 minutes, or until the stalk of the artichoke is al dente.
3. Whilst the artichokes are still hot, cut each one into quarters and place in a bowl. Cover with olive oil, the juice of the remaining lemon half, some mint leaves and a little seasoning, then leave to marinate for 20 minutes.
4. Wrap each artichoke quarter in a slice of prosciutto or parma ham and serve with and a few extra mint leaves sprinkled over.
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