18 baby artichokes
3 tbsp white wine vinegar
1 tbsp golden caster sugar
3 tbsp coarsely chopped flat leaf parsley
3 tbsp extra virgin olive oil
Boil the artichokes in salted water with a splash of vinegar added to it for about 15 mins or until tender; check by piercing with the tip of a knife. Drain and set aside
Heat the vinegar and sugar together in a small pan until the sugar dissolves. Leave to cool, then mix with the parsley, olive oil and a pinch of salt. Pour over the artichokes and leave to absorb the flavours for an hour or so before serving.
When ready to serve, scoop the artichokes into the middle of a large platter and drape the prosciutto around the outside.
137 kcalories, protein 9g, carbohydrate 4g, fat 9g, saturated fat 2g, fibre 0.1g, added sugar 3g, salt 2g