Artichoke vinaigrette

Artichoke vinaigrette

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

Globe artichokes are a type of thistle. They’re traditionally peeled, trimmed and cooked in a court bouillon until tender. The artichokes can be served warm or cold on a plate with the walnut vinaigrette on the side. The way to eat them is to peel the leaves off one by one, dipping the fleshy part at the bottom of the leaves into the vinaigarette before scraping the delicious soft flesh off with your teeth. As you reach the centre, after eating the leaves, the choke will be exposed. This hairylooking substance should be removed by scooping it out with your fork or a spoon before you eat the heart with your knife and fork.

Ingredients

Quantity Ingredient
4 whole globe artichokes
1 lemon, juiced
250ml white wine
1 litre water
60ml extra-virgin olive oil
1 teaspoon white peppercorns
1 bay leaf
2 stems flat-leaf parsley, stalks and leaves
1/2 leek
2 thyme sprigs
walnut vinaigrette

Method

  1. Remove the stem and peel the lower, coarse leaves from around the base of the artichokes. Keep the artichokes in water with lemon juice added until ready to cook.
  2. Put all the ingredients, except the artichokes and walnut vinaigrette, in a large, deep saucepan that will hold the artichokes snugly together, and bring to the boil. Lower in the artichokes, weigh them down with a plate and simmer for 20 minutes or until a knife penetrates the base without pressure. Serve the warm artichokes with the walnut vinaigrette on the side.

Medicinal Benefit

  • Artichokes contain vitamin C for boosting the immune system, vitamin B for good cell function and vitamin K, which can potentially protect against osteoporosis. But the artichoke’s most beneficial attribute is cynarine, a compound that increases bile excretion and improves how the body uses cholesterol, essential for cleansing and maintaining a healthy liver. Artichokes are also particularly high in folic acid, which is important for cell creation and preventing birth defects. As well, they’re brimming with antioxidant compounds that help the body protect itself from harmful free radicals; these cause cell oxidation, which can compromise the body’s ability to fight diseases and toxins.
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