Black Olive Stuffed Artichokes

1. 1

   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.

2. 2

   Chop stoned black olives, a clove of garlic and a few parsley leaves, mix together and stuff the artichokes.

3. 3

   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.

4. 4

   Serve at room temperature with the juices spooned over.

* Per serving · 4 servings · Values may vary.