Ingredients

• 3 baby artichokes
• cut in half through the root
• 1 tbsp extra virgin olive oil
• 25g/1oz butter
• 1 lemon
• cut in half
• 2 sprigs fresh rosemary
• 6-8 pitted black olives
• 25g/1 oz butter
• ½ tsp chilli flakes
• ½ lemon
• juice only
• 6-8 pitted black olives

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Boil the artichokes in salted water for 6-8 minutes
• then drain.
• For the rosemary and lemon artichokes
• heat the oil and butter in an ovenproof frying pan and fry half the artichokes for 1-2 minutes. Squeeze over the lemon juice and add the lemon halves to the frying pan. Add the olives and rosemary and transfer to the oven to roast for 6-8 minutes.
• Meanwhile
• for the chilli-olive artichokes
• heat the butter and chilli flakes in an ovenproof frying pan and fry the remaining artichokes for 1-2 minutes. Squeeze over the lemon juice and add the olives to the pan. Transfer to the oven to roast for 6-8 minutes.
• Serve the artichokes on separate plates with the pan juices drizzled on top.