Artichokes with Tomato Vinaigrette
The dull green, purple or bronze globe artichokes are from the Thistle family. The part we can eat is the immature flower- bud, (inedible once opened). In mature artichokes the ‘hairy choke’ that lines the edible heart is actually start of the flower development. The largest bud, which sits at the top of this huge plant can way upwards of 500g.
1 tsp salt
2 bay leaves
2 slices lemon
4 artichoke heads
Juice of ½ lemon
1 clove garlic, finely minced
120 ml extra virgin olive oil
¼ cup parsley, freshly chopped
Salt and pepper to season
1 ripe tomatoes*, peeled, pulp and seeds removed
*we used heritage tomatoes
Bring the large saucepan of water to the boil, add salt, bay leaves and sliced lemon. Drop all the artichokes into the boiling water and cover with an upturned plate (to hold them down).
Boil for 15 minutes. To test if they are cooked, lift one artichoke out and run a thin skewer or small knife through the thickest part. If there is slight resistance then they are cooked. If the centre is hard then return to cook for a further 5 minutes.
Remove and drain upside down on a plate for a few minutes. Whisk lemon juice, garlic, and olive oil together, add parsley and season with salt and pepper. Slice the tomato flesh into strips, and then finely dice. Add tomatoes to the vinaigrette
and whisk through with a fork.
Turn the right side up, use your fingers to turn spread the leaves a little. Spoon over a little vinaigrette. Arrange on serving plates, trim the stalk down, spoon over extra vinaigrette. The stalk is edible; you may like to peel away the outer edge if it is tough.
Ready in: 35 minutes | Cooking time: 15 minutes
Credit: Taste magazine
Photography: Vanessa Lewis
Tip: To eat boiled artichoke;