4 globe artichokes, each about 4 oz (100 g)
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) unsweetened orange juice
finely grated rind of 1/2 orange
1.25 - 2.5 ml (1/4 - 1/2 tsp) very finely chopped fresh root ginger
salt and pepper, to taste
90 ml (6 tbsp) olive oil
2 tbsp (30 ml) chopped fresh parsley,
tarragon, dill or chives (optional)
orange segments, to garnish
2 tbsp (30 ml) red wine vinegar
1 tbsp (15 ml) unsweetened orange juice
finely grated rind of 1/2 orange
1.25 - 2.5 ml (1/4 - 1/2 tsp) very finely chopped fresh root ginger
salt and pepper, to taste
90 ml (6 tbsp) olive oil
2 tbsp (30 ml) chopped fresh parsley,
tarragon, dill or chives (optional)
orange segments, to garnish
method
1. Cut the stem off each artichoke close to the base and discard any dry or discoloured leaves.
2. Place on its side and, using a sharp knife, cut off the upper leaves about 2.5 cm (1 inch) from the top.
3. Using scissors, cut off about 2.5cm (1 inch) from the tops of the remaining leaves.
4. Rinse well in cold water and drain.
5. Place the prepared artichokes in a deep bowl with 60 ml (4 tbsp) water.
6. Cover, cook 100% (High) 15 - 18 minutes, rearranging artichokes twice, until tender. Drain.
7. leave upside down until ready to serve.
7. To make the dressing, put vinegar, orange juice and rind, ginger and seasoning into a bowl and mix well.
8. Gradually beat in the oil and add the herbs.
9. Serve the artichokes garnished with the orange segments and small bowls of vinaigrette dressing on the side.
10. Remove the leaves one by one, dip the base in the dressing and pull through the teeth to eat the fleshy part.
11. Eat the heart with a knife and fork, first discarding the hairy 'choke'.
2. Place on its side and, using a sharp knife, cut off the upper leaves about 2.5 cm (1 inch) from the top.
3. Using scissors, cut off about 2.5cm (1 inch) from the tops of the remaining leaves.
4. Rinse well in cold water and drain.
5. Place the prepared artichokes in a deep bowl with 60 ml (4 tbsp) water.
6. Cover, cook 100% (High) 15 - 18 minutes, rearranging artichokes twice, until tender. Drain.
7. leave upside down until ready to serve.
7. To make the dressing, put vinegar, orange juice and rind, ginger and seasoning into a bowl and mix well.
8. Gradually beat in the oil and add the herbs.
9. Serve the artichokes garnished with the orange segments and small bowls of vinaigrette dressing on the side.
10. Remove the leaves one by one, dip the base in the dressing and pull through the teeth to eat the fleshy part.
11. Eat the heart with a knife and fork, first discarding the hairy 'choke'.
serving amount
serves 4
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