Artichokes & herby olive sauce

Name: Artichokes & herby olive sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 lemon, halved, plus juice 1½ lemons; 4 globe artichokes; 5 Tbsps olive oil; 20 pitted Kalamata olives, roughly chopped; 1 small tomato, finely chopped; 1 small bunchs mint, finely chopped; 1 small bunchs parsley, finely chopped

You can never have too many sauce recipes, so give Artichokes & herby olive sauce a try. This recipe serves 4. One portion of this dish contains roughly 5g of protein, 21g of fat, and a total of 259 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon, tomato, mint, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet.

Instructions

Bring one or two large pans of salted water to the boil with the lemon halves in.

Ingredients you will need

Lemon

Water

Cut the stalk off each artichoke and discard. Boil the artichokes for 40-45 mins until the base feels tender when the tip of a knife is inserted.

Ingredients you will need

Artichoke

Base

Equipment you will use

Knife

Meanwhile, make the sauce.

Ingredients you will need

Sauce

Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olives

Tomato

Herbs

Cooking Oil

To eat, pull off the leaves, dip the bottom end into sauce and discard the tips of the leaves. When you get to the middle, scrape out the hairy choke and eat the artichoke heart.

Ingredients you will need

Artichoke

Dip