Globe Artichokes with Caper and Anchovy Vinaigrette

Globe artichokes are bang in season in the mediterranean at this time of year. I have chosen to cook the larger and tougher of the two varieties as they are easier to get hold of in supermarkets. I got mine from my brilliant local farm shop Peterley Manor Farm.

If you are new to artichokes, braising them is an approachable way to start as the prep is at a minimum. Simply trim off the tops, snap off the stalks and away you go.

I love to serve my artichokes with a vibrant dressing, like this Anchovy and Caper Vinaigrette but good mayonnaise, aioli or a simple french dressing will do just as well.

Serves: 6 as a starter

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients

For the artichokes:

3 globe artichokes

1 lemon

2 tbsp olive oil

1 brown onion, chopped

1 carrot, peeled and chopped

1 celery stick, chopped

1 bay leaf

200ml wine

For the vinaigrette:

1 garlic clove, chopped

30g capers

25g flat leaf parsley

20g anchovies in olive oil

20g white wine vinegar

Juice of 1/2 lemon

150ml extra virgin olive oil

1/2 tsp caster sugar

sea salt

black pepper

Method

First prepare your artichokes. Cut a lemon in half and set it to one side.

With a sharp knife, cut off the top quarter of the bulb and pull away a few of the tougher outer leaves. Gently score round the bottom of the stalk with a small knife and then break the stem away.

Rub the exposed parts with the lemon to stop them going brown and place in a bowl of water with the juice of one lemon squeezed in.

Repeat with the remaining artichokes.*

Heat the oil in a pan large enough to take the artichokes and add the onion, carrot and celery. Cook for 5 minutes to soften, then pour in the wine. Add the prepared artichokes to the pan, along with the acidulated water and lemons. Add a bit more water if you need to.

Bring the water up to the boil and then simmer for 30 minutes. Depending on the size, yours may take a bit more or less time. They are ready when the outer leaves can be pulled away and a skewer goes easily into the base.

Meanwhile, make the vinaigrette. Put all of the vinaigrette ingredients in a bowl and whisk together. Taste and adjust the seasoning as needed. Set aside.

When the artichokes are ready, carefully remove them from the pan with a slotted spoon and place face down on a plate to let the water drain out of them. When they have cooled a bit, put them on a platter with the caper and anchovy vinaigrette in a bowl in the middle and let everyone dig in.

Peel off the outer leaves and scrape off the soft flesh with your teeth, then discard the tough parts. When you get to the fuzzy choke in the middle, dig this out with a teaspoon and share the delicious heart that remains at the centre.

*If you want to prep in advance, place the finished artichokes in acidulated water in the fridge. They will keep for a few hours like this.