Artichokes in olive oil, green beans and vegetables

• Cut the artichoke stems to about 2 cm from the bottom. Trim off the pointed leaves, leaving about 5 cm. Rub the artichoke bottoms with lemon juice to prevent them turning black.
• Bring some salted water to the boil in a large saucepan. Place the artichokes upside down in the boiling water and reduce the heat to medium. Cover and cook for 20 to 25 minutes, or until the artichokes are tender.
• While the artichokes are cooking, steam or boil the green beans in salted water for 5 to 7 minutes, until tender-crisp. Drain and set aside.
• Heat the olive oil in a large frying pan over a medium heat. Add the chopped onion and fry for 5 minutes, until translucent. Add the chopped garlic and green pepper (if using) and fry for a further 1 minute.
• Add the crushed tomato (if using), lemon juice, sugar, salt and black pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes.
• Drain the artichokes and turn them out onto a plate. Using a spoon, carefully remove the fibrous centre of the artichokes.
• Arrange the cooked green beans, carrots and tomato sauce around the artichokes.
• Garnish with chopped fresh parsley (optional) and serve hot.

Olea Salbo's little extra

You can also add other vegetables to this dish, such as potatoes, chickpeas or courgettes.

For a richer flavour, you can sauté the artichokes in olive oil before boiling them.

This dish is even more delicious the next day.