Tangy Roasted Artichokes

I absolutely love artichokes and will often have them simply boiled & drained, with a bowl of vinaigrette on the side. This recipe, however, elevates this delicious vegetable & is a beautiful dish to serve guests as a starter.

4 Servings

Ingredients

2 large artichokes

1 large lemon

Olive oil

S&P

4 cloves of garlic

1 tbsp capers

1 tbsp wholegrain mustard

Instructions:

Heat your oven to 200c.

Prepare your artichokes by removing the stalks & slicing into 2 lengthwise.

Using a spoon, carefully scoop out the fuzzy layer that sits on the heart of the artichoke.

Immediately drizzle over the juice of 1/2 the lemon to stop the artichoke flesh turning brown.

Drizzle each half with olive oil & season with salt & pepper.

Place a whole, unpeeled clove of garlic in the gap where the fuzz was removed.

Wrap each artichoke with aluminium foil & back for 40 minutes.

In the meantime, create your lemon vinaigrette by combining the juice of the remaining 1/2 lemon (roughly 2 tbsp) with the wholegrain mustard, S&P. Slowly add in 4 tbsp of olive oil while mixing constantly. Add the capers & mix well.

Remove the artichokes from the oven & place on a tray.

Remove the garlic cloves from the centre of each artichoke half.

Extract the roasted garlic flesh & mash slightly before adding to the vinaigrette.

Drizzle generously with the lemon, roasted garlic & caper dressing.