Nothing looks prettier or more elegant than a beautiful whole, globe artichoke, steaming on a plate, with a little bowl of tasty dipping deliciousness. It’s really easy to do, and is one of those perfect hybrids you can eat with all the kids, they love plucking the leaves and dipping – and it’s great to have when people come over.
They are a liver miracle, antioxidant wonder food. Perfect for when you’re in need of a boost.
- 1 Whole globe artichoke per person
- 1/2 per child
- squeeze of lemon juice
Sauce for 4
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 1/4 cup olive oil
- Sea salt and pepper
Slice the stalk from the base of the artichoke, taking a couple of centimetres from the base as well so it sits on a flat base.
Sit them in large saucepan, or casserole dish squeeze some lemon juice over, to keep the colour as they cook, and pour boiling water over the top of the artichokes until sitting in about an inch of water.
Place a lid on and steam them simmering gently for 30-45 minutes. Drain the water, and turn them over, leaving them to drain, base side up in the dry pan.
Warm through the olive oil, whisking in the balsamic and enough lemon juice to taste. Place in a small ramekin and serve artichokes with dipping bowl in the middle. Pull leaves off, dipping in oil and scraping flesh from leaves with teeth. When the leaves are finished, cut the hairy whiskers away and eat the heart with the rest of the sauce.