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10 baby artichokes
2 tbsp lemon juice
500 g waxy potatoes
1 onion
1 clove garlic
2 tbsp olive oil
800 ml strong chicken stock
1 sprig rosemary
2 chicken breasts, each weighing approx. 150 g
50 g black olives, stoned
Salt and freshly ground pepper

For the mayonnaise:

1 egg yolk
A good pinch of ground saffron
Approx. 125 ml olive oil
Lemon juice

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.


 Remove the outer leaves of the artichokes and cut off the sharp leaf tips. Cut each artichoke into quarters, remove the choke and place the artichokes in a bowl of acidulated water (with lemon juice) to stop them going brown.

Peel and roughly dice the potatoes. Peel and slice the onion. Peel and chop the garlic. Heat the olive oil and briefly sweat the onion and garlic. Add the drained artichokes and the potatoes and fry, stirring, for about 4 minutes. Stir in the chicken stock and bring to the boil.

Pick the rosemary leaves from the stalks, chop roughly and add to the soup. Simmer gently over a low heat for about 15 minutes. Wash, dry and dice the chicken breasts and add to the soup. Cook very gently for about 8 minutes, or until the meat and vegetables are cooked. Finally add the olive oil and season to taste with salt and pepper.

Serve with saffron mayonnaise. To make the mayonnaise, mix the egg yolk with the saffron, then gradually beat in the oil until the mixture reaches the desired consistency.
Add lemon juice and salt to taste.