Artichokes

This is a classic way to serve artichokes, there are so many in the shops and markets here at the moment of all different sizes, just make sure that you buy the best ones available, or even better, grown your own!



ARTICHOKE VINAIGRETTE

Juice of 1 lemon

4 globe artichokes

VINAIGRETTE

5 tablespoons olive oil

2 spring onions, finely chopped

2 tablespoons white wine

2 tablespoons white wine vinegar

1/4 teaspoon of Dijon mustard

pinch of sugar

1 tablespoon of finely chopped parsley

SERVES 4

TO PREPARE:  bring a large saucepan of salted water to the boil and add the lemon juice.  Break the stalks from the artichokes,  pulling out any strings at the same time, and then trim the bases flat.  Add the artichokes to the water and put a lid on, or a small plate to keep them submerged.  Cook at a simmer for around 30 minutes or until a leaf from the base comes away easily. Cool quickly under cold running water, then drain upside down on a tray.

TO MAKE THE VINAIGRETTE:  heat 1 tablespoon of the oil in a small saucepan, add the spring onion and cook over low heat for 2 minutes.  Leave to cool a little, then add the white wine, vinegar, mustard and sugar and gradually whisk in the remaining oil.  Season well with salt and pepper and stir in half of the chopped parsely.

Place an artichoke on each plate and gently prise it open a little.  Spoon the dressing over the top, allowing it to drizzle into the artichoke and around the plate.  Pour the remaining dressing ito a small bowl for dipping the leaves.  Sprinkle each artichoke with a little parsley.



Eat the leaves one by one, dipping them in the vinaigrette and scraping the flesh off the leaves between your teeth.  When you reach the middle, pull off any really small leaves and then use a teaspoon to remove the furry choke.  Once you've got rid of the choke, you can eat the tender 'heart' of the artichoke.



BON APPETIT!