Serves 6 as a starter
Prep time 10 minutes
Cook time 15-20 minutes
Annabel Langbein’s Artichokes with Vinaigrette
- 6 medium to large artichokes
- 2 tablespoons salt
- 1 tablespoon very finely chopped shallot or spring onion white
- ¼ cup boutique extra virgin olive oil
- 2 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- Salt and ground black pepper
Trim the stem from each artichoke and remove the tough outer layer of petals at the base. If not cooking at once, place trimmed artichokes in a bowl of water mixed with 2 tablespoons of lemon juice or vinegar. This will help to prevent browning.
When ready to cook, place artichokes in a large pot, cover with water and add salt. Boil until they are very tender and the petals can easily be pulled off (about 15-20 minutes, depending on their size). Lift out with a slotted spoon, drain thoroughly and allow to cool for 10 minutes.
To make Shallot Vinaigrette, shake all the ingredients together in a small jar.
Place artichokes on a serving platter or individual plates and gently press down on top to open out the petals into a flower shape. Drizzle with half the dressing and place the rest in a small bowl for dipping.
To eat, pull off petals and scrape the soft part from the base of the petals with your teeth. As you get towards the heart, cut or scrape out the prickly choke in the centre and eat the tender heart.
To preserve artichokes, cut the top quarter off the head of larger artichokes and discard. Pull the outer layer of leaves off the base and use a small paring knife to remove all the dark green outer skin from around the base. Do the same to the stem so only the light-coloured, tender portion in the middle remains.
Cut them in half or quarters lengthways, remove the tough, prickly pink flower buds and use a spoon to scrape out the hairy choke. Have ready a bowl of water with the juice of a lemon squeezed into it and place the prepared artichokes in the lemon water as they are done.
If the artichokes are very small you can preserve them whole.
Transfer them to a snug-fitting pot and cover with olive oil.
Add ½ tsp salt and other optional flavourings of your choice, such as garlic, lemon slices or herbs, then bring oil to a strong sizzle over a high heat. Cover, reduce heat to very low and cook for about 20 minutes until tender. Allow artichokes to cool in the oil before transferring to sterilised jars, topping up with oil and sealing with sterilised lids. They will keep for weeks in the fridge.
For the full preserved artichokes recipe see my website: annabel-langbein.com/recipes and for my Sicilian Artichokes, Potatoes and Olives recipe see:
Recipe: Annabel Langbein