Roman-style braised artichokes with tofu and mint

Ingredients

For 1 serving

• Artichokes2
• Tofu170 g
• Mint4 g
• Garlic1 clove
• Parsley4 g
• Whole wheat bread40 g
• Extra virgin olive oil2 teaspoons
• Lemon juice1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

In season: November – April

Method

1. Fill a bowl with cold water and add the lemon juice. Clean the artichokes: pull off the tough outer leaves until you reach the pale ones, cut off the tips, peel the stem leaving about 4 cm and open the centre, scooping out any choke with a teaspoon; drop them straight into the acidulated water so they don't blacken.
2. Finely chop the garlic, mint and parsley with a pinch of salt and black pepper.
3. Drain the artichokes, spread the leaves and fill them with the herb mix, pressing it well into the centre; stand them upside down in a pan where they fit snugly, with the oil, a finger of water in the bottom and a pinch of salt.
4. Cover and cook over medium-low heat for 25 minutes, until a fork pushed into the stem goes in without resistance; if the pan dries out add a splash of water.
5. Meanwhile drain and pat dry the tofu and cut it into slices about 1 cm thick; for the last 10 minutes lay it in the cooking juices next to the artichokes, turning halfway, until hot and full of flavour.
6. Serve the artichokes and tofu with their juices and the wholemeal bread.