Saturday, 2 January 2016
Artichoke with Shallot, Lemon and Herb Vinaigrette.
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.