Roast artichokes with rosemary and lemon and chilli-olive butter Recipe

Roast artichokes with rosemary and lemon and chilli-olive butter Recipe

  • 3 baby artichokes, cut in half through the root
  • 1 tbsp extra virgin olive oil
  • 25g/1oz butter
  • 1 lemon, cut in half
  • 2 sprigs fresh rosemary
  • 6-8 pitted black olives
  • 25g/1 oz butter
  • ½ tsp chilli flakes
  • ½ lemon, juice only
  • 6-8 pitted black olives
  1. Preheat the oven to 200C/400F/Gas 6.
  2. Boil the artichokes in salted water for 6-8 minutes, then drain.
  3. For the rosemary and lemon artichokes, heat the oil and butter in an ovenproof frying pan and fry half the artichokes for 1-2 minutes. Squeeze over the lemon juice and add the lemon halves to the frying pan. Add the olives and rosemary and transfer to the oven to roast for 6-8 minutes.
  4. Meanwhile, for the chilli-olive artichokes, heat the butter and chilli flakes in an ovenproof frying pan and fry the remaining artichokes for 1-2 minutes. Squeeze over the lemon juice and add the olives to the pan. Transfer to the oven to roast for 6-8 minutes.
  5. Serve the artichokes on separate plates with the pan juices drizzled on top.
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