Braised Baby Artichokes

(Serves five as an appetiser)

• 5 baby artichokes
• 2 wedges lemon
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp fresh sage
• 1 clove garlic
• 1 tbsp white wine
• 0 pepper

Step 1
The babies grow on the lower part of the plant, shaded from the sun, and stay small and sweet.

Step 2
I love serving the artichoke steamed and whole with a bowl of vinaigrette and watching guests tear into them, dipping, and scraping leaf by leaf, until there’s a whole pile of discarded leaves.

Step 3
The bud should be heavy and firm.

Step 4
Cut the top third of the artichoke flower off.

Step 5
Rub the remaining flat end of the bulb with a wedge of lemon.

Step 6
Pull the outer leaves off the artichoke until the leaves underneath look pale and soft.

Step 7
This is usually about three or four layers of leaves.

Step 8
Rub the base of the artichoke with lemon, where the leaves have been removed, to prevent them browning.

Step 9
Cut off the stem of the artichoke so there is about 5cm left attached to the bulb.

Step 10
With a vegetable peeler, peel the remaining stem until you reach the light green core.

Step 11
Rub immediately with lemon.

Step 12
Place the artichoke in a cold bowl of acidulated water (lemon or vinegar) and weigh the artichoke down so it is fully submerged.

Step 13
Repeat until you have done all of your artichokes.

Step 14
Bring a small pot of water to the boil and place the artichokes in the water, cook for five minutes or until soft.

Step 15
Remove from the water, and when cool slice in half.

Step 16
In a small pan melt the butter with the olive oil.

Step 17
Place the sage in the pan when butter is melted.

Step 18
Add the drained, cooled, halved artichokes and cook in the butter and sage until golden.

Step 19
When golden on all sides, add a tablespoon of white wine (or water) and the garlic in the pan and stir for 30 seconds.

Step 20
Season with salt and pepper, and serve immediately with fresh crusty bread.