Artichoke and Tomato Vinaigrette
Once you have mastered how to prepare an artichoke the rest of the recipe is fairly easy and it looks so impressive when it comes to the table. Everything can be prepped in advance of eating, taking some of the stress out of cooking for a crowd. Mum’s vinaigrette with chopped tomatoes is the perfect accompniment to this magestic looking dish.
ingredients
4 large globe artichokes, prepped, trimmed and well-rinsed in water
dash of olive oil
glug of white wine vinegar
50ml white wine (optional)
2 bay leaves
method
Trim the artichokes: shorten the base so the artichoke can stand upright. Then cut off the top of the artichoke, using a sharp knife. Then trim the remaining outer leaves, using scissors to remove the pointed edges. Rub with a half side of lemon and then add them straight in a stainless steel pot (never aluminium, which will taint the flavour) full of water, that will hold the artichokes. Add oil, vinegar, wine and bay leaves. Bring to a simmer and cook for approximately 25-40 minutes, partially covered, this depends on their size. Check that they are done by pulling away a leaf, or a sharp knife through the stalk which should be soft.
Lift the artichokes out of the water and drain upside down on a plate. Once cool enough to handle remove the centre choke and discard, using a spoon. You will be left with the cooked artichoke heart, surrounded by the outer leaves. Next make the dressing for the centre of the artichoke.
Mum’s tomato vinaigrette
1 tbsp smooth Dijon mustard
1/2 tbsp red wine vinegar
1 pinch of brown sugar
5-6 tablespoons extra virgin olive oil
1 banana shallot, peeled and finely diced
2 tomatoes, score and submerge in hot water to remove the skins
handful of parsley, finely chopped (or other herbs)
season to taste
method
To make the dressing ~ take a small bowl and a small whisk add the Dijon mustard, and whisk in the red wine vinegar, allowing the dressing to thicken. Next add the sugar and the olive oil, whisking continuously so the dressing emulsifies. Finally, add the shallot, tomatoes and herbs, then season to taste. Set aside until you are ready to serve.
Serve one artichoke per person on a plate. Spoon the tomato dressing in the centre of the artichoke, on top of the artichoke heart. The prepared artichokes can be kept at room temperature until ready to eat.