3 cups canned artichoke hearts, drained and diced
2 oz. butter
Caraway seeds, crushed
Parsley, finely chopped
1 large clove garlic, finely crushed
1 tsp. salt
1 tsp. black pepper
grated rind of l lemon
parsley sprigs to garnish
1. Melt butter in a pan. Add artichokes and cook for 5 minutes. Add caraway seeds, parsley, garlic, salt, black pepper and lemon rind. Fry for 3 minutes until aromas become strong.
2. Using a food processor, puree artichoke mixture. Reheat in pan and serve hot, garnished with parsley sprigs, as an accompaniment to roasted or barbecued poultry.