Denise says:

  • You know when summer has arrived when the fresh artichokes are in the supermarkets; served with cherry tomatoes, capers and fresh basil - this recipe makes a very tasty first course or light lunch.
  • The two parts of an artichoke that are edible are the flesh inside the leaves and the heart - the bits that aren't are the choke and the stem. Follow these tips and have a good time!
  • Wash the artichoke under cold water. Cut off the stem to make a flat base and remove any tough lower outer leaves.
  • Trim the tips of the leaves with scissors to make eating them less painful!
  • Place the artichokes in one layer in a saucepan or steamer, and sprinkle over some salt and lemon juice. If you are boiling them, pour in enough water to come halfway up the artichokes. Add the juice of 1 lemon and cook for 45 minutes on a low heat.
  • Drain them upside down in a colander for a few minutes, and eat them while they're warm or leave them to cool to room temperature.
  • Put away your knife and fork for a bit and dig in with your hands! You only eat the soft end of the leaf, so pull off a leaf, dip the base end into your sauce of choice (melted butter, vinaigrette or mayonnaise are great) and, starting at the tip and moving towards the base, scrape the leaf between your teeth - as soon as you get to the soft edible bits they'll come off into your mouth. Discard your used leaf and eat another one.
  • When the leaves are eaten, you will be left with the base, or artichoke heart (you've seen these bottled in oil at the shops), topped with a fuzzy patch. Scoop away the fuzzy patch and discard with a knife and fork, cut bites from the heart and dip in your sauce.
  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Serves: 4 people

Ingredients:

  • 4 large globe artichokes
  • Juice 1 lemon
  • ~
  • 75g cherry tomatoes - cut into quarters
  • Dressing
  • Zest and juice 1 lemon
  • 2 cloves garlic - finely chopped
  • Pinch of sugar
  • 2 tablespoons capers – rinsed and drained
  • 2 shallots- peeled and finely chopped
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra virgin  olive oil
  • Lunch bunch of fresh basil
  • Salt and freshly ground black pepper
 

Method

  1. Cook the artichokes as described above.
  2. Make the dressing by combining the juice of and zest of 1 lemon, garlic, sugar, capers, shallots, vinegar and extra virgin olive oil. Transfer to a dish.
  3. When you have removed the outer leaves and left with the heart, gently trim any inedible parts.
  4. Scatter the tomatoes, dressing and decorate with basil leaves.
  5. Spoon on to a serving plate and garnish with a dusting of black pepper.
Tagged in: Capers, Cherry Tomatoes, Entertaining, Fresh basil, Garlic, Globe Artichoke, Italian, lemon, Main course salad, Mediterranean, Shabbat lunch, Shallots, Summer Salad