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

Asparagus and Mozzarella Bruschetta

This was a spontaneous starter I made tonight. We didn't get an organic box this week - they didn't get our email order - so I decided to throw the whole 'buy seasonal' to the wind and bought some lovely veggies for my favourite style of cuisine: Mediterranean!

I just love green asparagus and in spring we eat it by the truck load so it was a pleasant surprise to find it half-price at the supermarket yesterday. I bought two bunches and despite the fact we've been eating rice the last couple of days I think the second bunch will be turned into an asparagus risotto tomorrow.

But tonight, it made a lovely, luxurious bruschetta.

250g green asparagus
rocket leaves
garlic clove
1 mozzarella, sliced
freshly ground black pepper
sea salt
extra virgin olive oil
ciabatta or baguette slices
1 fresh fig per person (optional), cut into segments

1. Prepare the asparagus by getting rid of the woody bits. Bend each asparagus spear, it'll snap leaving the tender part of the spear. Discard the rest.

2. Brush the asparagus with oil and place under a hot grill (or on the BBQ) about 10cm away from the grill elements. Turn after about 5 minutes. This'll give you a good idea of how long it'll take till it's cooked. Season with pepper and salt before placing it on the bruschetta.

3. When the asparagus is almost done, place the bread slices under the grill also.

4. Once the bread is toasted, rub with garlic and transfer to a hot plate. Top with rocket leaves, asparagus, mozzarella and drizzle with olive oil. Add the fig if used and serve immediately.