Saturday, 2 January 2016

Artichoke with Shallot, Lemon and Herb Vinaigrette.

Cut the base and stalk off the choke, rip off the tough outer leaves and plunge into a pan of water with a squeeze of lemon juice - this stops the choke flesh discolouring.
Cut in half and and run a sharp knife along the bottom of the choke and then scoop it out of both halves, rinsing clean with the lemon water.
Place in a lidded sauce pan with about an inch of salted water and bring to the boil - then lower to a simmer and cook for about ten mins depending on the size of the choke (when a sharp knife slips into the flesh and back out again easily its ready).
While the choke is cooking soften a finely chopped shallot in olive oil.
Remove from the heat and add a good squeeze of lemon juice, a small dollop of Dijon mustard,  more oil and a selection of finely chopped herbs.
Season and blitz in a blender. Return to the saucepan and keep warm on a very low heat.
Ladle a little vinaigrette onto a plate place one half of the choke upright on it.
Rest the second half against it, cavity upwards and fill the cavity with more vinaigrette and serve.


  1. Haven't eaten a marvellously messy artichoke for far too long. That's a real treat.

  2. Thanks Phil.
    I got served a choke like this and thought it was a great way to cook and serve them as it provides a cavity for dressing or stuffing.