BABY ARTICHOKES WITH BLACK OLIVES AND LEMON

Preparation Method :

• Preheat oven to 180°C (350°F). Cut each pitta bread into 8 triangles. Place on a baking sheet and bake until crisp, about 15 minutes, turning once. Remove from oven and set aside.
• Grate zest from lemon and set aside. Cut lemon in half and squeeze juice of one half into a large bowl of cold water.
• Break off and discard outer leaves of each artichoke, leaving pale green leaves. Cut off upper third of artichokes.
• Trim stem end and rough edges where leaves were broken off. Cut artichokes in half or into quarters, depending on size. Cut off any purple interior tips. Place cut artichokes in bowl of lemon water.
• Fill a large saucepan halfway with water and squeeze about lemon juice from remaining lemon half into it. Bring to the boil and add artichokes.
• Cook until barely fork-tender, 5 minutes. Drain well. While still warm, place artichokes in a bowl with oil, salt, pepper, parsley, thyme, and olives.
• Sprinkle with lemon zest and toss well. Serve in bowls, accompanied with pitta triangles.