Artichokes with small carrots and capers


You'll need

12 baby globe artichokes 60 ml (¼ cup) lemon juice, plus extra for acidulated water 18 Dutch carrots (2 bunches), peeled, halved lengthways 20 gm (1½ tbsp) small salted capers, rinsed, dried To serve: small nasturtium leaves (see note)   Verjuice dressing 60 ml (¼ cup) verjuice 200 ml extra-virgin olive oil 1 tbsp walnut oil 2 tsp Dijon mustard

Method

  • 01
  • Working with one artichoke at a time, trim 5mm from the top with a serrated knife, remove outer leaves, peel away stringy outer skin from stalk with a vegetable peeler and set aside in a bowl of acidulated water.
  • 02
  • Combine artichokes, lemon juice and enough water to cover in a saucepan, weight with a plate, cover, bring to the simmer over medium-low heat and cook until a skewer easily pierces the base of the artichoke (15 minutes).
  • 03
  • Meanwhile, for verjuice dressing, place verjuice in a bowl, season to taste, whisk in oils and mustard and set aside.
  • 04
  • Heat half the verjuice dressing and 50ml water in a wide shallow saucepan over low-medium heat, add carrot and cook until carrot is just tender and liquid evaporates (10-12 minutes).
  • 05
  • Drain artichokes, halve lengthways, remove hairy chokes with a teaspoon (discard) and place immediately in a large bowl with the remaining verjuice dressing to prevent discolouring. Add capers and carrot, season to taste, toss to combine, scatter with nasturtium leaves and serve.
Note Nasturtium plants are available from nurseries.

This recipe is from the March 2012 issue of Australian Gourmet Traveller.

“This dish works well as a simple antipasto or a side dish for seafood,” says Biron. “We serve it with crisp fried oysters.”


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Riesling

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×