Lady H just loved these (without the garlic) and we had them for many lunch parties, serve simply with a mixed salad of baby lettuce leaves.
Serves: six as a starter or four as a light lunch
Time: 30 minutes
You Will Need
24, Baby Artichokes
2 tablespoons, Fresh Lemon juice, about 1/2 a lemon
For The Dressing,
3 cloves, garlic, minced fine
4 tablespoons, Lemon juice
3 tablespoons, Mixed Italian Herbs, (I use a blend of Oregano, Basil, Marjoram, Thyme, Parsley and Rosemary. In the UK there is now a product from Gourmet Garden who does all the hard work for you, these are not dried herbs).
3/4 cup, Olive Oil
Salt and Freshly Ground Black Pepper, To Taste
Just before cooking, turn each baby artichoke against the blade of a very sharp stainless steel paring knife to trim off the outermost layer of leaves.
Cut off the stems level with the bottom of the artichoke, and cut off and discard the top half, toss in lemon juice to keep them from discolouring.
Set the trimmed artichokes in a non aluminium pan with sufficient cold water to cover them by about 1-inch. Place a small plate on top of the artichokes in the pan, to keep them underwater.
Bring to a simmer over a high heat, turn the heat to low and keep the artichokes at a simmer for about 15 minutes.
In the meantime, create the vinaigrette, mix together the garlic, lemon juice and herbs, whisk in the oil and Season with Salt and Freshly Ground Black Pepper.
Stab the artichokes with a paring knife to check that they are cooked just right, they should feel like a slightly undercooked boiled potato.
When done, drain and pour vinaigrette over them and serve.