2 heads |
fennel |
1 |
lemon, halved |
1 tablespoon |
olive oil |
25g |
unsalted butter |
|
sea salt |
|
freshly ground black pepper |
2 |
globe artichokes |
2 |
bay leaves |
3 teaspoons |
chopped sage, plus extra leaves to garnish |
2 |
garlic cloves, peeled and finely chopped |
1 |
dried red chilli |
small pinch |
saffron threads |
4 |
good quality ripe tomatoes |
1/2 |
preserved lemon, chopped |
100ml |
see method for ingredients |
12 |
little black olives |
2 tablespoons |
see method for ingredients, or to taste |
|
freshly grated parmesan, to serve |