Roasted artichokes with tomato and olives

Yummy Roasted artichokes with tomato and olives Recipe

Artichokes – delicate and delicious, this rare garden offering is worth waiting for and makes simple meals look gourmet.
Roasted artichokes with tomato and olives
Prep Time : 0:20 | Cook Time : 0:35 | Total Time : 0:55 | Serving : 8 person.


  • 1 lemon, juiced

  • 8 globe artichokes

  • 2 tablespoons extra virgin olive oil

  • 1 brown onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1/2 cup (125ml) dry white wine

  • 2 ripe tomatoes, finely chopped

  • 1/2 cup (80g) kalamata olives, halved

  • Parsley leaves, to serve


  • Step 1

    Fill a large bowl with water and add the lemon juice. Use a sharp knife to cut the stalk off an artichoke. Cut about 3cm off the top of the artichoke. Peel leaves away until you reach the paler yellow leaves. Use a teaspoon to scoop out and discard the choke (fine, furry part). Place in the bowl of water. Repeat with remaining artichokes.

  • Step 2

    Cook the artichokes in a large saucepan of simmering water for 15 minutes or until tender. Drain well.

  • Step 3

    Preheat oven to 180°C. Heat the oil in a roasting pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to a simmer. Remove from heat. Add the artichokes, stalk-end down. Scatter with tomato and olives. Roast in preheated oven, basting occasionally with pan juices, for 15-20 minutes or until sauce thickens slightly and artichoke is tender.

  • Step 4

    Place on serving plates. Sprinkle with parsley leaves. Serve immediately.

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