| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Food networ, Food5 |
2 |
servings |
INGREDIENTS
| 2 |
|
Globe artichokes; salted |
| 3 |
tb |
Extra virgin olive oil |
| 1 |
tb |
Balsamic vinegar |
| 1 |
ts |
Honey |
| 1 |
tb |
Lemon juice |
|
|
Salt and pepper |
| 1 |
tb |
Chives; chopped |
| 1/4 |
ts |
French mustard |
|
|
Lots of fresh rosemary |
INSTRUCTIONS
GARNISH
Prepare the artichokes by washing them well and then trimming the sharp
points from the leaves square with scissors. Cut off any stalk at the base
to sit the artichoke level. Bring a large saucepan of water to the boil and
add some salt. Cook the artichokes until tender. This depends upon the
size. Generally you need to cook them for about 30 minutes.
Test by seeing how easy it is to pull out a leaf. Now put under cold water
to stop the cooking and set the colour.
Pull out the centre leaves and remove the furry choke.
Mix all the dressing ingredients together, adjusting to taste. Put an
artichoke on a bed of fresh rosemary on a plate. Pour some of the dressing
into the choke and serve the rest separately.
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