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3 400g tins artichoke hearts, a little olive oil, 2 cloves garlic, crushed, 2 70g each pitted black & green olives, 1 small red chili, finely chopped. Handful each chopped fresh coriander and parsley. Squeeze of fresh lemon juice. Freshly ground black pepper. 50g toasted cashews or pine kernels. Rinse the artichoke hearts and drain. Cut each into quarters, and place them on a baking tray. Drizzle over a little olive oil and gently toss. Place under a hot grill, till lightly browned, turn them and grill again. Turn into a bowl and toss with the remaining ingredients except the nuts and reserve a little of the herbs for garnishing. Leave to cool. Serve at room temperature as a starter, on small plates, garnished with the nuts and herbs. Top with shavings of fresh parmesan (optional).
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