Steamed whole artichokes

"French women don't get fat... a book I sort of hate but with a few good ideas. The recipe is not in the book. It's more about the principles of eating artichokes and it perfectly explains how we have eaten them in my house since I was a child."

Steamed whole artichokes Credit: Adam Liaw

• serves

  2

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

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Ingredients

• 2 large globe artichokes
• 1 – 2 garlic cloves, cut in half
• 1 bay leaf
• 1 slice lemon
• ½ lemon, juiced
• ½ tsp Dijon mustard
• 2 – 3 tbsp extra virgin olive oil
• salt and pepper, to taste

Instructions

1. To prepare the artichokes, using a serrated bread knife, slice about 2-2 ½ cm off the tip of each artichoke. Pull off any smaller leaves towards the base and on the stem, then trim the stem. Rinse the artichokes in cold water. While you rinse them, open up the leaves a little so that the water gets inside more easily.
2. Bring a large saucepan of water to the boil. Add the garlic, bay leaf and sliced lemon to the water, then add the artichokes and cook, turning once for 25-30 minutes or until tender. Drain well.
3. Meanwhile, place the lemon juice, mustard and olive oil in a small bowl and whisk to combine. Season with salt and pepper.
4. Serve the warm artichokes with the vinaigrette for dipping.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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