“The globe artichoke is such a regal thistle. My first experience of eating them in France will stay with me forever: peeling off the petals, dipping them in an intense dressing and scraping the flesh off with my teeth,” says McEnearney. “If you don’t have time to make the more elaborate stock, simply cook the artichokes in lemon and water. They’re also a treat dipped in melted butter and sea salt. Look for heavy, tightly closed flowers with thick stems, as this is an indication of freshness and of a large heart.”
- 6 globe artichokes, stalks trimmed to base of head, heads tied with kitchen string
- 1 small carrot, thickly sliced
- 1 celery stalk, thickly sliced
- ½ leek, thickly sliced
- 1 head of garlic, halved diagonally
- 60 ml dry white wine
- 2 tbsp extra-virgin olive oil
- 1½ tbsp white wine vinegar
- 6 whole white peppercorns
- 6 parsley stalks
- 3 thyme sprigs
- 1 fresh bay leaf
- 1 lemon, halved
- 2 tsp Dijon mustard
- 1½ tsp rice vinegar
- 75 ml extra-virgin olive oil
- 45 ml vegetable oil
- 1For court bouillon, combine ingredients (except lemon), 1 tsp sea salt and 500ml water in a saucepan large enough to fit artichokes in a single layer. Bring to the simmer over medium-high heat, cook for 5 minutes, remove from heat, add lemon, set aside to cool (20 minutes), then discard lemon.
- 2Add artichokes to court bouillon and bring to the boil over medium heat. Cover with muslin, then a round of baking paper and a lid, reduce heat to low-medium, simmer until artichokes are tender when pierced with a skewer (35-40 minutes) and set aside to cool in liquid.
- 3Meanwhile, for vinaigrette, whisk mustard, vinegar and ½ tsp sea salt in a small bowl to combine, add combined oils in a thin steady stream, whisking until emulsified, and set aside.
- 4Remove string from artichokes, season to taste, drizzle with vinaigrette and serve with court bouillon.
This recipe is from the October 2012 issue of .