Serves 6
Fresh artichokes would be great for this recipe, but if unavailable you can substitute with tinned. See tip at the end of the recipe.
Recipe Category

You will need

4 anchovies
1 red chilli, seeded
¼ cup (60 ml) flat leaf parsley, chopped
1 T (15 ml) Ina Paarman’s Basil Pesto
1 clove of garlic, peeled
1 T (15 ml) capers, drained
1 lemon, zested
lemon juice
¾ cup (180 ml) extra virgin olive oil
½ t (2,5 ml) Ina Paarman’s Lemon & Rosemary or Rosemary & Olive Seasoning

6 fresh artichokes
4 cups (1 litre) boiling water
1 T (15 ml) Ina Paarman’s Vegetable Stock Powder
1 whole head of garlic, cut in half
Ina Paarman’s Vegetable Spice
olive oil
8 pieces of Ina Paarman’s Sun-dried Tomatoes, cut in half
rocket leaves
125g ricotta or chunky cottage cheese

Ina’s Tip

Drain artichokes. Simmer for 5 minutes in 1 cup (250 ml) of water and 2 t (10 ml) Ina Paarman’s Vegetable Stock Powder. Leave to cool in the stock for 10 minutes. Remove and season artichokes with a little Vegetable Spice.


To serve

Warm crusty bread (see Ina’s Tip).

To make the Salsa Verdi, place all the ingredients, except the lemon juice, olive oil and Lemon & Rosemary Seasoning on a large board and chop with a cooks knife until fine, mixing as you go. Grate over the lemon zest and continue to mix and chop. Transfer to screw top glass jar, add the extra-virgin olive oil and a good squeeze of lemon juice, and season to taste with Lemon & Rosemary Seasoning. Shake the jar vigorously to mix. Set aside until needed, it will keep in the fridge for a day or two.

Shorten the artichoke stems to about 2 cm. Snap off the tough outer leaves until the round bulbous shape is clearly visible.

Now slice the artichoke in half from the top to the bottom through the stem. Cut off the tops of the remaining leaves, approximately 1 cm above the bulb. Scrape out the hard fibrous ‘choke’ with a teaspoon (a grapefruit spoon does a brilliant job).

Put the cleaned artichokes into a medium saucepan. Add the boiling water, Vegetable Stock and half heads of garlic. Simmer with lid on, for ± 20 minutes until the heart is tender.

Remove artichokes and garlic from boiling stock with a slotted spoon. Season lightly with Vegetable Spice and add a good dollop of olive oil. Leave at room temperature.

To assemble

Arrange the artichokes, Sundried Tomatoes and rocket on a platter. Add blobs of ricotta. Shake the Salsa Verde to mix and spoon over. Serve with warm crusty bread.

**Reheating bread**

Place bread into a brown paper bag. Wet the outside of the bag under the tap. Microwave on high for 1 minute or bake in a 200°C oven for 10 minutes.