Artichokes Tuscan Style

The trick is to use small, young, artichoke heads and just trim off any rough outer leaves or dried edges. You need to remove the stalk as well, of course, although even this is edible if cooked long enough. The rest is simple. Assemble:

• 8 artichoke heads
• 6 tbs olive oil
• 1 small glass white wine
• 100ml chicken stock
• 4 French shallots, finely chopped
• 2 crushed garlic cloves
• 1tbs tomato paste
• 100g stuffed olives
• 2tsp capers, rinsed
• freshly ground salt and pepper

Put the oil, garlic and shallots in a casserole dish and heat through until the vegetables are soft. Over a low to medium heat, add the artichokes and cook gefntly for 15 minutes, stirring from time to time. Season with salt and pepper.

Add the tomato paste, stock and wine, bring to the boil and them simmer for a further 15 minutes. Add the olives and capers, cover and simmer for 10 minutes. Stir from time to time.

Remove the artichokes from the dish and reduce the stock by half. Serve as a hot starter, with meat or cold with salads.

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