“This dish works well as a simple antipasto or a side dish for seafood,” says Biron. “We serve it with crisp fried oysters.”
- 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)
- 60 ml (¼ cup) verjuice
- 200 ml extra-virgin olive oil
- 1 tbsp walnut oil
- 2 tsp Dijon mustard
- 1Working 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.
- 2Combine 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).
- 3Meanwhile, for verjuice dressing, place verjuice in a bowl, season to taste, whisk in oils and mustard and set aside.
- 4Heat 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).
- 5Drain 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.
Nasturtium plants are available from nurseries.
This recipe is from the March 2012 issue of
Drink Suggestion: Riesling Drink suggestion by George Biron