Springtime with Maggie
Braised artichokes
SERVES 6 AS A SIDE OR ENTRÉE PREP AND COOK TIME 1 HOUR
1½ cups (375ml) verjuice
6 large globe artichokes
2/3 cup (180ml) extra virgin olive oil
8 black peppercorns
3 fresh bay leaves
200g fresh ricotta
¼ cup flat leaf parsley
1 Place the verjuice in a glass or ceramic bowl. Trim the artichoke stems to approximately 3cm from the base and remove any tough outer leaves; peel stems. Cut in half lengthways and remove the hairy chokes from the centres. Place the artichokes in the verjuice to stop discolouration.
2 Drain the artichokes, reserving the verjuice, then pat them dry with kitchen paper.
In a large frying pan, heat 1/3 cup (80ml) of the olive oil over a medium heat. Add the artichokes cut side down; cook until lightly browned. Pour in the remaining olive oil and reserved
