Artichoke vinaigrette
An oldie but a goodie - this is still chef Matt Tebbutt's favourite way to serve this veg when it's at its seasonal best
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian, Vegan
- With a strong wrist, break the stem of the artichoke as near to the base as possible, making sure the fibres running into the base come away with the stem. Discard, then pick off any discoloured leaves from the artichoke.
- Bring a large pot of salted water to the boil. Add the bay leaves, halve and squeeze the lemon and add it along with its juice. Plunge the artichokes into the pot and keep them submerged with a lid or plate. Cook for 20-30 minutes, depending on size, until tender. A knife inserted into the base will be a good indicator; there should be little or no resistance. Remove and leave to cool naturally.
- To make the vinaigrette, warm the olive oil, garlic and coriander gently in a small pan. Take off the heat and allow to infuse for a few minutes. Stir in enough lemon juice to sharpen. Season then serve alongside the artichoke, dipping each artichoke leaf into the dressing as you eat it.
Per serving
290 kcalories, protein 10g, carbohydrate 10g, fat 23.6 g, saturated fat 3.2g, fibre 0g, salt 0.24 g
Recipe from olive magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/468638/
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Ingredients
- 4 large globe artichokes
- 3-4 bay leaves
- 1 lemon
FOR THE VINAIGRETTE
- 100ml olive oil
- 1 garlic clove , finely crushed
- 1 tsp coriander seeds , toasted and crushed
- 1 lemon , juiced
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian, Vegan
Ingredients
- 4 large globe artichokes
- 3-4 bay leaves
- 1 lemon
FOR THE VINAIGRETTE
- 100ml olive oil
- 1 garlic clove , finely crushed
- 1 tsp coriander seeds , toasted and crushed
- 1 lemon , juiced
Per serving
290 kcalories, protein 10g, carbohydrate 10g, fat 23.6 g, saturated fat 3.2g, fibre 0g, salt 0.24 g
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09 March 2011
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14 October 2011
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