Prep Time10 mins
Cooking Time25 mins
- 4 large globe artichokes, trimmed and well rinsed in water
- A good glug of pure olive oil (not extra virgin)
- a lesser glug of white wine vinegar
- a small glass of white wine
- 1/2 tbsp fine salt
- 2 bay leaves
For the dressing:
- 1 tbsp smooth Dijon mustard
- 1/2 tbsp red wine vinegar, or to taste
- 1 small clove garlic
- pinch of salt
- freshly ground white pepper
- 75mls olive oil
- 125mls sunflower oil
- Into a stainless steel pan [never aluminium, which will taint the flavour of the artichokes] that will comfortably accommodate the artichokes, put the oil, vinegar, wine, salt and bay. Cover with a lid and bring up to the boil.
- Prepare each artichoke by trimming off the top then snapping off the stalk and levelling off the base. And just for the look of the finished dish, I like to trim off the tips of the leaves too.
- Now pop in the artichokes and just cover with cold water and simmer for about 40 minutes, partially covered; if they are less than large, 25-30 minutes should be sufficient. Check that they are done by pulling away an artichoke leaf about three leaves down; if it should ease away with just the slightest resistance, the artichoke is cooked.
- Lift out the artichokes with a slotted spoon and drain upside down in a colander until, preferably, lukewarm rather than stone cold.
- To make the dressing, put the mustard, vinegar, garlic, salt and pepper into a small food processor, then add a tablespoon of water from a kettle that has been off the boil for about 15 minutes. Whiz together until smooth then add a glug or two of olive oil. Whiz again until the oil has been incorporated. Add a bit more, and continue whizzing.
- Now add the sunflower oil and proceed until both oils have been used up. If the dressing is far too thick, loosen with a touch more hot water; the consistency should be that of salad cream.
- To serve, place each artichoke on a large plate - to leave room for discarded leaves - and hand round the mustard vinaigrette at table, together with finger bowls.