Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.

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3–4 artichokes
Juice of 2 lemons
3⁄4 cup olive oil
Maldon sea salt and freshly ground black pepper
Piece of fresh parmigiano

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


If you can buy red artichokes with the thorns on the end of their leaves, they are ideal. Peel away the first few layers of leaves until you get to the tender ones.

Cut the top half of the artichokes away crosswise, then cut the stem part in half, lengthwise. Put in cold water with the juice of one lemon so that the artichokes don’t go brown.

Mix remaining lemon juice, olive oil, salt and pepper and put this into a serving dish.

If the artichokes have a beard, cut that out very carefully and then slice them very finely. Dry slices on paper towels. Immediately put the artichoke slices in the lemon and olive oil sauce.

Now slice some parmigiano very thinly and add to the artichokes

Recipe from Under The Olive Tree by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.