"I love the acidity of the citrus salad," says McEnearney. "It
balances the bitterness of the artichokes and gives a huge boost to
your immune system."
16small globe artichokesJuiceof 1 lemon2fresh bay leaves½ tspwhite peppercorns¾ cup each(firmly packed) mint and flat-leaf parsley, finely chopped, parsley stalks reserved40 gmsalted baby capers, rinsed, drained well, finely chopped3garlic cloves, finely chopped400 mldry white wine250 ml(1 cup) olive oil1 eachorange, ruby grapefruit and lemon, segmentedTo serve:mint, basil, dill sprigs and salad burnetMint oil125 ml(½ cup) grapeseed oil½ cup(firmly packed) mint leaves½small handful baby spinach leaves
Preheat oven to 120C. Working with an artichoke at a time, trim the top third, trim centre leaves and remove hairy choke with a teaspoon. Trim stems, peel off thick outer leaves to reveal the bright tender flesh, then place in a bowl of cold water with lemon juice added to prevent discolouration.
Place bay leaves, peppercorns and parsley stalks in the base of a non-reactive baking dish large enough to hold artichokes snugly in a single layer. Combine mint, parsley, capers and garlic in a bowl, season to taste and mix well. Drain artichokes, stuff each with a little herb mixture and arrange in baking dish on their bases, packed tightly so they remain upright. Pour wine over and 300ml cold water, season to taste with sea salt, drizzle with olive oil and cover closely with baking paper. Cover tightly with foil and braise in oven until tender (1¾-2 hours).
Meanwhile, for mint oil, warm oil in a small saucepan over medium heat to 80C. Transfer to a blender with remaining ingredients and blitz until very finely puréed (3-4 minutes). Transfer to a sieve placed over a bowl and lined with 3 layers of muslin and set aside to strain (don’t press on solids – even a tiny speck of leaf in the oil will turn it brown). Season to taste.
To serve, drain artichokes from cooking liquid and arrange on a platter. Scatter with citrus segments and herbs, drizzle with mint oil to taste and serve warm or at room temperature.