Serves 6 – 8 as part of a shared platter
Prep time 60 mins
2 tbsp. olive oil
1 small onion (minced)
2 cloves garlic (minced)
200ml white wine
½ tsp. nutmeg
Juice of 1 lemon
Prepare a bowl large enough to hold the cleaned hearts. Pour in the lemon juice and top up with water ready to receive the hearts.
Remove the stalks and outer leaves from the artichokes, trim tougher bits and cut into 4.
If needed remove the central “hairy” core with a teaspoon and plunge in the lemony water to avoid discoloration.
Heat oil in pan. Gently fry onion and garlic for 2 minutes.
Add well drained hearts. Stir to coat and cook for 2 minutes.
Add nutmeg and wine, season and bring to the boil.
Reduce the heat and simmer for 20 – 40 minutes till hearts are done.
If the liquid should reduce too much, top up with water.
Can be stored in a sterilized jar covered with olive oil and preserved for at least 3 months.