Artichokes & French Dressing

It might seem slightly like I'm fobbing you off with another 'hardly a recipe' recipe - but if you see these lovely globe artichokes in your grocers - buy them and enjoy them; they're special, and only need boiling... I have yet to be sufficiently brave as to embark on getting the 'heart' out of the artichoke before cooking it (have this image of kitchen covered in small, hacked pieces of artichoke with no remaining heart left at all...) but will keep you posted. Is also of considerable note that artichokes contain great things (bio-somethings?!) to reduce cholesterol.


  • Globe Artichoke
  • 1 tsp White Wine Vinegar
  • Big Squeeze Lemon Juice
  • 2 tsp Dijon Mustard
  • 3 – 4 tbsp Olive Oil
  • Salt & Pepper

Give the artichokes (1 per person) a good wash and leave them upside down to drain off

Cut off the stem about an inch away from the bottom of the globe artichoke

Bring a large pan of lightly salted water to the boil and gently simmer the artichokes for around 15 or 20 minutes until the bottom leaves are easy to pull off, with soft flesh at the base of each spikey leaf (leave the lid off while boiling – otherwise they can go a slightly odd yellow colour!)

While they are simmering, make your dressing by whisking (or stirring) all your ingredients together in a large bowl Рtaste the dressing and add whatever you think it might need Рmaybe a squeeze of lemon.  You could also add herbs the the dressing

When your artichokes are ready – put each one on a large plate so you can pull the leaves off, dip the fleshy base of the leaf in your dressing and enjoy!

(It is easy to see which bits, but you can’t eat all of the leaves, just the soft bits at the bottom)

Once all the leaves are eaten, cut away the spikey and tough fibres inside to reveal the (revered?!) artichoke heart, which is delicious with a squeeze of lemon

This is a great starter; we ate it with flatbread, some BBQ’d red onions and a salad

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