Artichoke Hearts Cooked with Herbs Recipe

Delicious artichoke heart recipe
Yield:     Preparation Time:     Cooking Time:
Young artichokes simply cooked in white wine and herbs. Served as a starter.


6 young artichokes
pinch coriander seeds
pinch fennel seeds
100 ml white wine
100 ml water
2 tsp liquamen
small sprig rosemary
small sprig mint
small sprig lovage
drizzle of olive oil

Recipe Instructions

Cook the artichokes
Cut the stems off the artichoke bases. Roughly chop the rosemary, lovage and mint. Put the artichokes in a saucepan and add the white wine and water in equal amounts until the liquid is half way up the artichokes. Add the chopped herbs and the coriander and fennel seeds. Season with the liquamen. Bring to the boil, reduce the heat and simmer for 30-45 minutes until tender. Check the stems with a sharp knife. Remove from the pan with a slotted spoon and drain on kitchen roll. Keep warm.

Cook the sauce
Continue simmering the sauce until the cooking liquid is reduce in half. Season with sat and pepper.

Put artichokes on a plate and pour the sauce over them. Finish with a drizzle of olive oil.