Globe Artichoke with Balsamic Dip
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Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Globe Artichoke with Balsamic Dip; a beautiful recipe by The Coriander Queen, shared in her memory.
Ingredients
  • Two to three medium globe artichokes (green or purple your choice)
  • 1-2 lemons, juiced
  • 2 tablespoons of extra virgin olive oil
  • 1.5 tablespoons of balsamic vinegar
  • Freshly ground black pepper
  • Pinch of flakey sea salt
Instructions
  1. Rinse the artichokes, and slice off the tough stalk and remove any dry or tough outer leaves.
  2. Place a large saucepan of water to boil, add a small squeeze of lemon juice (a couple of teaspoons) to the water.
  3. Add a steaming basket to the saucepan, place in the artichokes, then cover and cook for 35-40 minutes, or until the base is tender and an outer leaf can be easily pulled out.
  4. Turn the artichokes upside down to drain, allow them to cool.
  5. Meanwhile make your dressing by whisking the olive oil with the vinegar, a tablespoon of lemon juice, lots of black pepper and a pinch of salt. Taste, it should be fairly sharp, sharper than a standard salad dressing.
  6. Pull off the leaves, dip in the vinaigrette and nibble off the fleshy base of each one, discarding the rest of the leaf.
  7. Once you get closer to the heart the leaves aren't edible, so scrape them away until you get to the heart which you can eat or reserve for a salad.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/globe-artichoke-with-balsamic-dip/