Ingredients
Method
1.Preheat oven to 230°C (210°C fan-forced). Combine lemon juice and water in a large bowl. Slice off and discard top third of artichoke. Snap off outer leaves until a pale green base with only a few layers of leaves remains. Cut into quarters, scrape out and discard hairy choke above base, and place in water. Cut quarters into thin slices, including stem, and return to water.
2.Heat oil in a frying pan on low. Cook garlic and chilli for 1 minute, until fragrant. Drain artichoke slices and add to pan. Add 1/2 cup water, season and bring to a simmer on low heat. Cover with damp, crumpled baking paper and cook for 10-15 minutes, until tender.
3.Meanwhile, spread half of goat’s cheese over pizza base and place on a baking tray. Top with artichoke mixture and scatter with thyme. Top with remaining crumbled goat’s cheese. Bake for 8-10 minutes, until base is brown and crisp. Serve.
When you’re cooking artichokes, keep them below the liquid cooking surface so they don’t oxidise. Pressing crumpled baking paper over the pan will keep them immersed.
Note
