Naomi Sherman | Contributors - Nourish plant-based living

Naomi Sherman

Naomi Sherman at kitchen bench
Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

Articles by Naomi Sherman

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Recipe

Roasted artichokes in lemon and white wine sauce

Using canned artichokes makes this starter simple yet spectacular.

- Naomi Sherman

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Roasted artichokes in lemon and white wine sauce

Naomi Sherman

Using canned artichokes makes this starter simple yet spectacular.

dinnerstarter
entertaining

Ingredients

SERVES: 2-4

Method

  1. Place 1 tbsp of the olive oil into a large non-stick frying pan and heat over medium-high heat. Place the artichokes, cut side down into the pan and cook without moving for about 5 minutes, or until golden-brown on the cooked side. Remove and set aside.
  2. Add the remaining olive oil to the same pan and add the garlic, cooking until fragrant. Don’t let the garlic brown as it will become bitter.
  3. Add the white wine to the pan and bring to a simmer for 5 minutes to cook off the alcohol. Then stir through the lemon juice, salt, and pepper.
  4. Mix the tapioca starch and water together to make a slurry, then pour into the sauce.
  5. Cook the sauce while stirring until it has thickened just enough to lightly coat the back of your spoon. This isn’t a thick sauce, rather a delicate dressing for your artichokes.
  6. Cook for a further 2 minutes to thoroughly cook the starch. Carefully return your artichokes to the pan and gently toss them in the sauce. Serve scattered with fresh parsley.

TIP: The sauce can be made in advance and warmed up on the night.

Naomi Sherman at kitchen bench
Naomi Sherman

Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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