This makes a fantastic vegetable accompaniment that requires minimum effort, but a provides a big impact. The artichokes benefit from the slow cook that also enables them to absorb the deliciously mouthwatering lemon and herb dressing. The tender, edible heart is the most delectable part of the plant and this is where the flavourings are mostly absorbed.
Ingredients: Serves 2
1 tbsp olive oil
1 medium onion
1 globe artichoke
1 tbsp lemon juice
Good pinch salt
A few turns of black pepper
2 tsp dried mixed herbs
2 bay leaves
200ml vegetable stock
Switch the slow cooker to high
Add the oil
Peel and chop the onion, add to the slow cooker
Take the artichokes and trim the sharp ends to the leaves, and remove any damaged leaves.
Trim the stalk
Next cut the artichoke in two from top to bottom
Remove the hairy choke
Rub the lemon juice with the salt and pepper on the cut surface of the artichoke
Put the herbs into the slow cooker and give it a stir then place the two bay leaves on top and position the cut side of the artichoke on top of these
Add the stock
Switch the slow cooker to low
Cook on low for 3-4 hours then check for tenderness
Serve as a vegetable side dish with a spoonful of juices poured over.
*tip: This is particularly good with fish, or may be served as a starter on its own. Take care with timings as they can vary depending on the freshness of the artichoke. Fresh is always best as it will have a higher water content, so will be juicier and will cook more easily.