- 10 globe artichokes
- 750 ml verjuice (3 cups)
- 125 ml olive oil (½ cup)
- 1 lemon rind, peeled
- 4 cloves garlic, peeled and bruised
- 1Trim artichoke stalks to 2cm, snap off tough outer leaves until you reach the pale, tender inner leaves.
- 2Using a small, sharp knife, trim bases by
cutting down the length of the stem to remove the outside of the stalk.
- 3Trim 2cm from the top of each artichoke and halve lengthways, then immediately rub cut
surfaces with lemon or dip into verjuice.
- 4Using a teaspoon scoop out hairy, fibrous choke and discard.
- 5Place artichokes in a large heavy-based saucepan, add verjuice, olive oil, lemon rind and
garlic cloves. Bring to the boil, reduce heat to low, cover and cook for 10-12 minutes or until artichokes are just tender. Cool and refrigerate until required. Eat braised artichokes as they are or make the gorgeous salad, below. They are also great served on an antipasto platter with prosciutto, green olives and crusty bread.
Short order recipe: Artichoke, broad bean and goat's cheese salad
Bring a large saucepan of salted water to the boil over high heat, add 600gm of shelled broad beans and simmer for 3 minutes or until tender. Drain and refresh under cold running water. Preheat oven to 180C. Brush 2 pieces of Lebanese bread with olive oil, place on an oven tray and bake for 8 minutes or until golden and crisp. Coarsely tear 1 cup of mint leaves and combine with braised artichokes, 1 small red onion shaved on a mandolin and braod beans. Arrange on plates, scatter with soft goat's cheese and drizzle with 125ml (½ cup) of extra-virgin olive oil. Take 1 tsp of coarsely cracked black peppercorns and scatter over the saled. Serve with coarsely broken Lebanese bread.