Ingredients (Makes 24)
1 Clove of garlic
200ml Olive oil
Handful of chopped dill
Salt & Pepper
Start by chopping the end of artichoke, about 1 inch. Then peel away the first layers of the petals.
Place the whole artichokes in a pan of boiling water with one of the lemons chopped in half. Cover and boil for about 20-30 minutes.
Slice the garlic and roughly chop the capers.
In a frying pan, heat up a drizzle of olive oil and fry the garlic and capers for a couple of minutes. Pour into a small serving bowl.
Turn off heat and mix in the rest of the olive oil, lemon zest, and dill. Season with salt & pepper.
After 20-30 minutes the artichokes will probably be ready to take off the boil. They are cooked when the petals fall off easily.
Remove all the petals and place in a serving bowl.
The fleshy part of the leaf is the edible part. Dip into the oil and enjoy.