The French know that fine fresh produce shines with simple presentation. This Frnech classic, from Cooking French (Murdosh Books, $34.95) relies on the best and freshest artichokes, elegantly dressed with quality olive oil and vinegar. By Robin Powell.
Artichoke Vinaigrette
To prepare the artichokes, bring a large saucepan of salted water to the boil and add the lemon juice. Break the stalks from the artichokes, pulling out any strings at the same time. Remove the tough outer leaves and then trim the bases flat. Add the artichokes to the water and put a small plate on top of them to keep them submerged. Cook at a simmer for 25–30 minutes, or until a leaf from the base comes away easily. (The base will be tender when pierced with a skewer.) Cool under cold running water, then drain upside down on a tray.
To make the vinaigrette, heat 1 tablespoon of the oil in a small saucepan, add the spring onion and cook over low heat for two minutes. Leave to cool a little, then add the white wine, vinegar, mustard and sugar and gradually whisk in the remaining oil. Season well with salt and pepper and stir in half the parsley.
Place an artichoke on each plate and gently prise it open a little. Spoon the dressing over the top, allowing it to drizzle into the artichoke and around the plate. Pour the remaining dressing into a bowl for dipping the leaves. Sprinkle each artichoke with parsley.
Eat the leaves one by one, dipping them in the vinaigrette and pulling the flesh off the leaves between your teeth. When you reach the middle, pull off any really small leaves and then use a teaspoon to remove the furry choke. Once you've got rid of the choke, you can eat the tender base, or heart, of the artichoke. Serves 4
You will need:
1 lemon, juiced
4 globe artichokes
100ml olive oil
2 spring onions, finely chopped
2 tablespoons white wine
2 tablespoons white wine vinegar
1/4 teaspoon Dijon mustard
pinch sugar
1 tablespoon flat-leaf parsley, finely chopped
Artichokes and broad beans
Prepare and cook artichokes, cut in quarters. Blanch broad beans, then pop the green inner bean out of the pale skin. Fry a crushed clove of garlic, strip of streaky bacon and a chopped leek, then add the artichokes and broad beans with a splash of white wine and warm through. Scatter over chopped fresh parsley before serving.
Artichoke puree with pan-fried John Dory
Remove the tough leaves, peel the strings from the stalks and simmer the artichokes until tender. Drain, roughly chop then puree with a splash of water. Season to taste with salt and black pepper and add a dollop of cream if you like. Warm the puree gently while you panfry fillets of John Dory. Steam some asparagus, then dress with olive oil. Spoon the warm puree on the plate, top with the fish and arrange asparagus spears over.
Artichokes with basil
Prepare and cook the artichokes, then cut into quarters lengthways. Fry some slivers of garlic in olive oil until golden, then add the artichokes and sauté until browned. Remove from heat, add a handful of toasted pine nuts and a handful of torn fresh basil leaves. Toss then serve.
Powered By WEBHEAD