braised spring carrots and artichokes

carote e carciofi trifolati

for 6

1.5 kg spring carrots

1.5 kg small artichokes

lemon juice or parsley stalks and leaves

3 tablespoons fresh fennel herb

2 tablespoons fresh thyme leaves

4 garlic cloves, peeled

3 tablespoons olive oil

Maldon salt and freshly ground black pepper

extra virgin olive oil

Scrub the carrots and roughly slice horizontally. Peel the artichokes down to their hearts. Remove the chokes if any. Cut the artichokes in half and put into water acidulated with lemon or parsley. Chop the fennel herb and thyme together, and the garlic. Cut the drained artichoke hearts into fine slices just before cooking.

Heat the olive oil in a large, thick-bottomed saucepan with a tight-fitting lid. Add the garlic and as soon as it begins to colour, add the carrots. Stir to combine, then add salt and put on the lid. Cook on a medium heat for 5 minutes, then add the artichokes and half the chopped herbs. Stir together and cook for 1 minute. Pour in 100 ml hot water, cover with the lid, lower the heat, and simmer for 30–45 minutes. Stir from time to time.

Finally stir in the remainder of the herbs and season generously. Stir in a little extra virgin olive oil. Serve with grilled fish or with other vegetables as part of an antipasti.