6 |
fresh artichokes |
1/2 |
lemon |
2 tablespoons |
light olive oil |
1 |
small red onion, finely chopped |
450g |
small, waxy salad potatoes, peeled and sliced pencil-thick |
pinch |
saffron, dissolved in 275 ml boiling water |
2 |
garlic cloves, thinly sliced |
2/3 cup |
meaty-fleshed green olives, pitted and sliced |
1-2 tablespoons |
parsley, finely chopped |
1/2 tablespoons |
chives, finely snipped |
1 small piece |
preserved lemon, or lemon juice, to taste |
1 1/2 tablespoons |
thickened cream |
12 sheets |
filo pastry |
90g |
butter, melted |
or 90ml |
olive oil |