Braised artichokes with fennel, tomatoes, olives and preserved lemon

Method

1. Preheat the oven to 180°C. Trim the fennel and cut off the base, then remove the fibrous outer layer. Cut each fennel bulb into quarters and squeeze over a little lemon juice.
2. Place a heavy-based saucepan over a medium heat, add the olive oil and butter and heat until the butter has melted. Add the fennel, season with a little salt and cook for 10 minutes or so.
3. Meanwhile, prepare the artichokes – a sharp knife is imperative. Lay each artichoke on its side on a board, then cut off the top third and discard. Cut off the stalk and trim all the way around the base until you come to the choke – you should now just be left with the heart. Cut the artichoke heart in half and, with a small paring knife, remove the spiky, fibrous inner choke. Quickly rub the artichoke hearts with the cut lemon to prevent discolouration.
4. Add the artichoke hearts to the fennel along with the bay leaves, sage and garlic. Crumble in the dried chilli and saffron and stir to combine. Roughly chop the tomatoes and add to the pan, along with the preserved lemon, then pour in the chicken stock. Cover and cook in the oven for 40 minutes or until the fennel is very tender, adding the olives for the last 5 minutes.
5. Taste and adjust the seasoning then spoon over the basil oil and scatter over some sage leaves to garnish. Sprinkle with grated Parmesan and serve.