Wednesday, August 27, 2008

Artichoke Vinaigrette

Fresh artichokes are a wonderful spring-time vegetable and a real treat - especially when simply boiled and served warm with a lemon vinaigrette dressing. Recipe serves 4 as an appetizer or side dish.


4 artichokes
2 lemons
1/3 cup virgin olive oil
2 teaspoons smooth Dijon mustard
1 teaspoon black pepper


1. 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 flavor, drop in the peel as well. Put a plate on top of the artichokes to keep them under the water and boil for 40 minutes.
2. While they are cooking, make the dressing by mixing the olive oil with the mustard, pepper and the juice of the other lemon. Stir well.
3. To test 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.
4. To eat, 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. Remove the furry choke before eating the heart.

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