Braised artichokes are super fashionable at the moment. Here is how our head chef Dervilla does it:
Peel young artichokes back to their inner core. With a teaspoon, scoop out the choke, keeping the stalks on. Braise them upside-down in a wide pan of olive oil, water, chopped mint, parsley and garlic. Keep water topped-up.
Sauté, stalk side up, until cooked with a parchment lid (approx. 20-30 minutes). Cool and they're ready to serve (or serve warm).
Serve with Garden Salad, Shaved Parmesan and a light dressing made up of:
Come to savour culinary delights at Ballymaloe House Hotel.
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