Artichokes are the best vegetables. I want to eat them in everything, on pizza, in pasta, smushed and spread on bread - they improve everything you put them on. But they always seem to be a topping rather than a main vegetable in their own right. Maybe that’s why they seem quite precious and fancy, and I always want more of them. In this dish artichokes are the star - they are shining in the spotlight. They have some support from garlic and olives, but artichokes are the main act.
This dish is so simple is barely constitutes a recipe, but so tasty that I really wanted to share it anyway. These artichokes make an excellent side and they are great as a little tapas-y type dish with lots of other little nibbly mediterranean-inflected food. They are awesome tossed into pasta or heaped up on some crispy toast, if you want to use them a topping. They take less than five minutes to cook so you can feel comforted that you are never far away from basically instant artichoke goodness.
lemoney artichokes and olives:
2 tins artichokes (in water, not marinated)
½ cup kalamata olives
½ bulb garlic, cloves peeled and smashed
2 tbs olive oil
large pinch chili flakes
Over medium heat, saute garlic in oil until just beginning to colour. Add all remaining ingredients and cook, stirring occasionally, until the juices have thickened. Eat right away, piping hot.