Globe Artichoke & Vinaigrette

Cooking time: 1 hour

Serves: 4

Ingredients

- 4 Large globe artichokes

- 3 l Water

- 40g Salt

- 4 slices Lemon

For the mustard vinaigrette

- 1 tbsp Dijon mustard

- 1 tbsp White wine vinegar

- 5 tbsp Water

- Pinch salt

- Pinch ground white pepper

- 120ml Groundnut oil

- 1 Shallot, finely chopped

Method

- In a large saucepan, bring the water up to the boil with the salt. Meanwhile, break off the stalks by holding the head and twisting off the stalk, it should remove the fibres within it too!

- Tie a lemon slice to the base of each artichoke with string as this prevents it from discolouring during cooking.

- Add the artichokes to the boiling water and bring back to a gentle simmer with a few bubbles just breaking the surface. Place a heat-proof dish over the artichokes to keep them fully submerged, and cook for 25-30 mins, depending on size (the leaves should peel away easily when they are cooked).

- Turn off the heat and leave them to cool in the water.

- While the artichokes are cooling, whisk together the ingredients for the vinaigrette in a bowl

- Taste and correct seasoning if needed.

- Serve alongside (or poured on top of) the artichokes, and enjoy!