Artichokes with walnut vinaigrette

Name: Artichokes with walnut vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Juice of 2 lemons; 4 globe artichokes; 1 cup (250ml) white wine; 1/4 cup (60ml) extra virgin olive oil; 1 tsp white peppercorns; 1 bay leaf; 2 flat-leaf parsley stalks; 1 small leek, chopped; 2 thyme sprigs; 2 tsp white wine vinegar; Juice of 1/4 lemon; 1 tsp Dijon mustard; Pinch of ground white pepper; 2 tbs each walnut and olive oil (substitute walnut oil with extra olive oil)

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by Mike McEnearney

Chef and delicious. columnist

Aug 01, 2017

Bring a little wow-factor to your next dinner party with this great artichoke starter. This is an edited extract from Real Food by Mike: Seasonal Wholefood Recipes for Wellbeing by Mike McEnearney (published by Hardie Grant Books, RRP $45). Available now.

Juice of 2 lemons
4 globe artichokes
1 cup (250ml) white wine
1/4 cup (60ml) extra virgin olive oil
1 tsp white peppercorns
1 bay leaf
2 flat-leaf parsley stalks
1 small leek, chopped
2 thyme sprigs

Walnut vinaigrette

2 tsp white wine vinegar
Juice of 1/4 lemon
1 tsp Dijon mustard
Pinch of ground white pepper
2 tbs each walnut and olive oil (substitute walnut oil with extra olive oil)

Method

1.

For the vinaigrette, whisk vinegar, lemon, mustard and pepper with a pinch of salt flakes until smooth. Whisking constantly, add oils in a slow, steady stream and whisk until well combined. Set aside.
2.

Fill a large bowl with cold water and add 2 tbs lemon juice. Working with 1 artichoke at a time, peel stem using a vegetable peeler, then remove tough outer leaves. Once you reach the softer leaves, use a serrated knife to trim one-third from the top. Scrape out the hairy choke with a teaspoon and discard. Place in lemon water and repeat with remaining artichokes.
3.

Combine remaining lemon juice, wine, oil, peppercorns, bay leaf, parsley, leek, thyme and 2L (8 cups) water in a large saucepan over high heat and bring to the boil. Add artichokes, cover surface directly with a round of baking paper and top with a plate. Reduce heat to low and cook for 20 minutes or until artichoke bases are tender when pierced with a sharp knife.
4.

Drain artichokes and transfer to a serving platter. Serve warm with walnut vinaigrette.