Ingredients
SERVES: 2-4
Method
- 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.
- 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.
- 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.
- Mix the tapioca starch and water together to make a slurry, then pour into the sauce.
- 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.
- 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.
