Consuming Passions - Worldwide Events Managers

Artichoke Vinaigrette

Serves: 4

Notes

Fresh artichokes are a wonderful springtime treat, especially when cooked simply and served warm with a lemon vinaigrette dressing

Ingredients

• 4 artichokes
• 2 lemons
• 1/3 cup virgin olive oil
• 2 tsp black pepper

Method

Rinse artichokes well in cold water. Chop off the stalks and pop them into a pan of boiling water. Squeeze in the juice of a lemon and for added flavour drop in the peel as well. Put a plate on top of the artichokes to keep them underwater and boil for 40 minutes. While they are cooking, make the dressing by mixing the olive oil with the mustard, pepper and the juice of the other lemon. Stir it up well and that’s it. To see if the artichokes are cooked, pierce the base with a fork. It should be soft. Leave them to drain upside down for a few minutes then pour over the dressing. To eat, just pull out a leaf at a time and suck the fleshy part at the base. When you’ve enjoyed this experience, you’ll find the succulent heart of the vegetable waiting for you. I remove the furry choke before eating the heart. Tip: Artichokes should be bought with a good firm head. Squeeze the vegetable gently before you buy. It won’t mind, although the storekeeper might.