Globe Artichokes with Tomato Vinaigrette

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Globe Artichokes with Tomato Vinaigrette

 

 

1 lemon, quartered

4 (200 g / 7 oz each) globe artichokes

1/4 cup olive oil

8 teaspoons red wine vinegar

1 garlic clove, crushed

2 medium tomatoes, deseeded, chopped

4 teaspoons chopped fresh basil leaves

 

 

1. Fill a large bowl with cold water. Squeeze lemon juice into water.

Add lemon wedges to water.

 

2. Trim stem of one artichoke and remove outer leaves. Cut off the top

third of artichoke. Using a teaspoon, remove inedible, hairy 'choke'

from centre. Place artichoke in prepared water. Repeat with remaining

artichokes.

 

3. Bring a large saucepan of water to the boil over high heat.

Transfer artichokes to pan, discarding liquid. Simmer, partially

covered, for 15 to 17 minutes or until tender when pierced with a skewer.

 

4. Using a slotted spoon, remove artichokes from water. Place on

plates. Open artichokes slightly.

 

5. Meanwhile, whisk oil, vinegar and garlic together in a bowl. Stir

in tomato and basil. Season with salt and pepper. Spoon tomato mixture

over artichokes. Serve.

 

 

Serves 4.