Artichokes by the james kitchen
Artichokes, a photo by the james kitchen on Flickr.

Artichokes for lunch tomorrow!

These small artichokes are cooked for about 30 minutes in water with lemon juice to prevent them from discolouring. Sometimes I stuff generous amounts of chopped garlic, mint & parsley between the leaves before cooking, which adds another level of taste.
Leave to cool and then eat leave after leave, stripping the end bit of with your teeth. Dip into a simple mustard vinaigrette (see salad recipe), a herb vinaigrette or a basil-lemon mayonnaise. Either these small ones or big Globe artichokes, for a party or dinner I’ll serve them with a selection of sauces. Another favourite: jalapeño-buttermilk dressing.

Herb vinaigrette:

One big handful of herbs: tarragon, chervil, a little parsley, borage, sorrel, chives, burnet, basil, oregano – whatever you find or have got at home
½-1 small garlic clove
white wine vinegar
a light olive oil
salt & pepper

Chop the herbs (any combination you want) and garlic very finely, season with salt & pepper, stir in white wine vinegar and add olive oil to taste.

a good mayonnaise, homemade or if you are hangry: bought (Maille)
a handful of dark green Italian basil
lemon juice
salt & pepper

Chop the basil quite finely and mix with lemon juice and mayonnaise. If you like to lean more towards the aioli spectrum: add garlic.


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