Monday, 18 April 2011

Artichokes with 2 Dips

The first time I tasted artichokes was in France when at the age of 17 I visited my pen pal who lived abuot 6 km outside of Paris. They served them with a vinaigrette and a mayonnaise based dip, which may or may not have been aïoli. I've since introduced quite a few people to artichokes always serving them with two similar dips. :)

1 artichoke per person, cooked
freshly ground pepper
sea salt

Balsamic dip:
sea salt
freshly ground black pepper
2 tbsp balsamic vinegar
6 tbsp extra virgin olive oil

Yoghurt and mayonnaise dip:
2 heaped tbsp greek-style yoghurt
1 heaped tbsp mayonnaise
freshly ground black pepper
1 garlic clove, crushed
a squeeze of lemon juice

1. Bring a pan of water that's large enough to hold your artichokes to the boil.

2. Add pepper and salt and add the artichokes.

3. Boil for approx. 30-45 minutes. They're ready when you can pull one of the other leaves off and the flesh at it's bottom is soft.

4. Tip into a collander and rinse with cold water to prevent them from cooking further.

5. Serve at room temperature with the dips and optionally fresh crusty bread.

Alternative dips:
1. classic vinaigrette
2. aïoli

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