Mediterranean Artichokes

  • 6 globe artichokes (or use tinned version)
  • 3 large tomatoes
  • ½ green pepper – deseeded
  • 12 black olives
  • 1 tbsp capers
  • 1-2 garlic cloves – finely chopped
  • 6 tbsp olive oil
  • 2 tbsp wine vinegar
  • salt and pepper (to taste)
  • a large handful of fresh parsley or watercress for garnish


  1. If using fresh artichokes, wash under running water, then remove the outer leaves and chop off the stems. Cook in a pan for 30 minutes, or until a leaf comes out easily when pulled.
  2. Stand the artichokes upside down to drain them while cooling. Then remove the leaves and chokes.
  3. Cut the remaining artichoke hearts into quarters and place in a bowl. Chop the tomatoes and thinly slice the pepper. Add these to the artichokes, then gently stir in olives and capers.
  4. Mix the remaining ingredients (except garnish) thoroughly in a separate bowl, then pour this dressing over the artichoke mixture.
  5. Toss lightly and chill before serving with garnish.