Globe artichokes recipe
information
Preparation time: 25 minutes, plus cooling,
Cooking time: 25-40 minutes,
Calories: 100 per portion
ingredients
4 globe artichokes
3 tablespoons light French dressing
3 tablespoons light French dressing
method
1. Pull off the tough outer leaves from each artichoke and cut off the stalks.
2. The artichokes should stand upright when cooked. The tops of the leaves can be trimmed with a pair of kitchen scissors but this is not essential.
3. Wash the artichokes in cold water, then put into a large pan of boiling salted water to cover and cook until tender. The cooking time varies considerably; small young artichokes need about 25 minutes while large mature artichokes can take 35-40 minutes.
4. Remove from the water and drain thoroughly. Cut away and discard the 'choke'; this consists of the central inner leaves with a hairy growth at the base. Allow the artichokes to become completely cold. Serve with the dressing.
To test if an artichoke is ready lift it out of the water and pull off an outer leaf; it should come away easily and the inner base of the leaf should be tender.
FOR THE LIGHT FRENCH DRESSING
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard
1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
2. Just before serving the salad spoon the dressing over and garnish with watercress.
2. The artichokes should stand upright when cooked. The tops of the leaves can be trimmed with a pair of kitchen scissors but this is not essential.
3. Wash the artichokes in cold water, then put into a large pan of boiling salted water to cover and cook until tender. The cooking time varies considerably; small young artichokes need about 25 minutes while large mature artichokes can take 35-40 minutes.
4. Remove from the water and drain thoroughly. Cut away and discard the 'choke'; this consists of the central inner leaves with a hairy growth at the base. Allow the artichokes to become completely cold. Serve with the dressing.
To test if an artichoke is ready lift it out of the water and pull off an outer leaf; it should come away easily and the inner base of the leaf should be tender.
FOR THE LIGHT FRENCH DRESSING
3 tablespoons olive oil
2 tablespoons lemon juice
salt
1/4 teaspoon sugar
freshly ground black pepper
1/4 teaspoon made English mustard
1. To make the dressing, put all the ingredients into a screw-topped jar and shake vigorously until blended.
2. Just before serving the salad spoon the dressing over and garnish with watercress.
serving amount
serves 4
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