When you are thinking about serving hors d'oeuvres, the main point lies in the harmonious combination of what goes well or deliciously with what. This is easy to prepare for any situations, from a drink around the pool to a smart cocktail party.
Ground black pepper
First clean the artichokes very well. Removing the hard outer leaves and cutting off the spiky ends of the others without, however, reducing them to stumps ( if you do you are simply throwing away the most flavoursome part).
Force open the centre leaves from the top and cut out the choke with a curved grapefruit knife. Cook the artichokes until tender.
Hard-boil some eggs, shell them, cut into thin slices or quarters.
In a serving dish place the artichokes, cut into bite-size chunks, in the centre surrounded by the eggs.
Dress with olive oil, salt, pepper and lemon juice.
So easy so simple.
Thanks to Pino's Fine Produce, fresh is the way.