- 400g (drained weight) jarred artichokes in oil or brine
- 1tsp dried oregano
- olive oil
- 1tsp salt
- 200g yogurt
- Handful of fresh mint
- 1 small garlic clove, finely grated
- Fresh lemon juice to serve
- Drain the artichokes and cut in half lengthways. If the artichokes are already in oil simply toss them in a bowl with the oregano and a pinch of sea salt otherwise add a good glug of olive oil until they are well coated.
- Cover the base of a large heavy based frying pan heat in a layer of oil and bring to a medium heat. You’ll need enough to coat the bottom of the pan.
- Add the artichokes cut side down and cook for about 4 mins until charred, turn and cook for a further 2-3 minutes.
- Whilst the artichokes cook, finely chop the mint and combine with the yogurt, a good pinch of salt and the finely grated garlic.
- Spread the yogurt onto a plate and top with the charred artichokes. Squeeze over fresh lemon and sprinkle over sea salt.
