Artichokes vinaigrette
PREP TIME 15 MINS
COOK 15 MINS
SERVES 4-6
2
This is a classic way to serve globe artichokes and it’s also one of the easiest preparations as you don’t need to peel the artichokes beforehand - just let your guests remove the leaves as they go, dipping into the accompanying vinaigrette. It’s best to serve the artichokes warm, but they can also be served cold and cooked ahead.
4-6 globe artichokes
1 lemon, halved for juicing
RAVIGOTE VINAIGRETTE
11⁄2 tbsp white wine vinegar
1⁄2 tsp Dijon mustard
6 tbsp extra-virgin olive oil
2 tsp chopped capers
1 finely chopped French shallot
2 tbsp finely chopped herb, such as parsley, chives, tarragon and chervil
1. Bring a large saucepan of salted water to the boil. Prep artichokes by cutting the tops off about 2cm in with a serrated knife, then trim the artichoke stems at the base, so they can sit upright on the bench. Rub the cut sides with lemon to prevent oxidisation, then place into the water, cover with a piece of baking paper and a plate to submerge, reduce heat to low and simmer until artichokes are tender and can easily be pierced with a knife through the heart. Drain and keep warm.
2. For ravigote vinaigrette, whisk vinegar, mustard and a pinch of salt in a small bowl to combine, then gradually whisk in olive oil and stir through remaining ingredients.
3. Serve artichokes on plates, with vinaigrette to the side for dipping. You can eat the artichokes by pulling off each leaf and sucking on the fleshy part, then when you get to the heart, scrape the fibres away and enjoy.
INGREDIENTS
METHOD
Recipe Lisa Featherby; photography Alicia Taylor