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The Silver Spoon, Phaidon Press

Serves 4

• juice of 1/2 lemon, strained
• 4 violet globe artichokes, trimmed and cut into wedges
• 3 tablespoons olive oil
• 3 scallions, chopped
• 1/2 cup pancetta, diced
• 1 fresh basil sprig, chopped
• 1 fresh thyme sprig, chopped
• scant 1/2 cup dry white wine
• 5 tablespoons Vegetable Stock
• 3 tomatoes, peeled and sliced
• salt and pepper

Half-fill a bowl with water, stir in the lemon juice, add the artichokes and let soak for 10 minutes.

Heat the olive oil in a skillet, add the scallions and pancetta and cook over low heat, stirring occasionally, for about 8 minutes until lightly browned.

Drain the artichokes, add to the skillet, increase the heat to high and cook for 5 minutes.

Add the basil and thyme, sprinkle in the wine and cook until it has evaporated.

Lower the heat, pour in the stock, cover and simmer for 15 minutes.

Add the tomatoes, re-cover the skillet and cook for a further 5 minutes.

Remove the lid, season with salt and pepper and boil off the excess liquid before serving.


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