6 globe artichokes, prepared as shown
For the vinaigrette
2 tsp Dijon mustard
12 tsp unrefined caster sugar
sea salt
freshly ground black pepper
juice of 12 lemon
2 tbsp white wine vinegar
6 tbsp extra-virgin olive oil
12 tsp unrefined caster sugar
sea salt
freshly ground black pepper
juice of 12 lemon
2 tbsp white wine vinegar
6 tbsp extra-virgin olive oil
method
1. Bring a large pan of water to the boil. Put the artichokes in the boiling water - sit a colander on top of the pan to submerge them - and simmer for 30-40 minutes. The leaves should break away easily when the artichoke is cooked. Remove the artichokes and drain upside down to release all the water.
2. Meanwhile, make the vinaigrette place the mustard, sugar, seasoning, lemon juice and vinegar in a large jar with a tight-fitting lid and shake vigorously until blended. Add the oil and shake vigorously until a smooth vinaigrette has formed.
3. If you know your friends like vinaigrette, pour it over the artichokes before serving. Alternatively, serve the vinaigrette in a little dish for dipping.
4. Peel away the leaves and eat the soft nodule, pulling it off the leaf with your teeth. When you get to the base of the artichoke, in one firm tug pull away the hairy cluster (the choke) and discard it, and eat the sumptuous heart.
2. Meanwhile, make the vinaigrette place the mustard, sugar, seasoning, lemon juice and vinegar in a large jar with a tight-fitting lid and shake vigorously until blended. Add the oil and shake vigorously until a smooth vinaigrette has formed.
3. If you know your friends like vinaigrette, pour it over the artichokes before serving. Alternatively, serve the vinaigrette in a little dish for dipping.
4. Peel away the leaves and eat the soft nodule, pulling it off the leaf with your teeth. When you get to the base of the artichoke, in one firm tug pull away the hairy cluster (the choke) and discard it, and eat the sumptuous heart.
serving amount
serves 6
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