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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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If you have a taste for artchokes, you will find this a wonderful dish, flavorful and somewhat exotic. Ingredients:
4 medium artichokes |
1 lemon, cut in half |
3 bay leaves |
150ml dry white wine |
for the dressing |
large handful of mint leaves |
2 garlic cloves, peeled |
3-4 tbsp extra-virgin olive oil |
2 tbsp white wine vinegar |
sea salt and pepper |
Directions:
1. Prepare the artichokes one at a time.
2. Trim the base of the stalk at an angle, then peel the stem.
3. Cut off the leaves about 5mm from the top.
4. Rub the cut surfaces with a lemon half.
5. Now start peeling away the artichoke leaves, removing at least 4 layers, until you reach the pale leaves.
6. Spread the top leaves and scrape out the choke with a teaspoon. Immerse the artichoke in a bowl of cold water with the other lemon half (to prevent discolouration).
7. Repeat with the rest of the artichokes.
8. Place the bay leaves, lemon halves, wine and artichokes in a large pan and add enough water to cover.
9. (The artichokes should fit snugly in the pan.)
10. Bring to the boil, cover and simmer for about 30-35 minutes until the artichokes are tender.
11. Drain thoroughly.
12. To make the dressing, chop the mint leaves very finely together with the garlic, then place in a bowl with the olive oil, wine vinegar and salt and pepper to taste.
13. Whisk to blend thoroughly.
14. Arrange the artichokes upside down (with their stalks sticking up) on serving plates.
15. While still warm, pour over the dressing and serve.
16. Artichokes grow all over Italy, but Rome is especially renowned for its small, tender artichokes.
17. Try to buy young artichokes with long stalks, as these are tender and won't yet have developed much of a choke.
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