artichoke2

ARTICHOKE HEARTS WITH LEMON VINAIGRETTE, CORIANDER & PARMESAN

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Ingredients

  • 2 lemons, halved
  • 3 C (750 ml) water
  • 800 g artichokes
  • olive oil
  • salt and pepper
  • Lemon Vinaigrette:
  • juice of ½ lemon (about 60 ml)
  • zest of 1 lemon
  • 2 Tbsp (30 ml) olive oil
  • salt
  • For serving:
  • Parmesan cheese shavings
  • fresh coriander, roughly chopped

Instructions

  • 1. Preheat the oven to 200 °C.
  • 2. Squeeze the juice of the lemons into the water. Add the lemon halves and artichokes to the water and boil until the tough outer leaves of the artichokes are easy to remove.
  • 3. Once tender, remove the outer leaves and slice the artichokes in half. Remove the fuzzy core and stem, so that you are left with the soft fleshy bit of the flower (the heart).
  • 4. Drizzle the artichokes with a little olive oil and sprinkle with some sea salt and pepper.
  • 5. Lemon Vinaigrette: Mix the lemon juice, zest and olive oil in a small bowl. Season with a little salt.
  • 6. Plate the artichokes and drizzle with the vinaigrette. Top with Parmesan shavings and coriander and serve.

Instructions

  • 1. Preheat the oven to 200 °C.
  • 2. Squeeze the juice of the lemons into the water. Add the lemon halves and artichokes to the water and boil until the tough outer leaves of the artichokes are easy to remove.
  • 3. Once tender, remove the outer leaves and slice the artichokes in half. Remove the fuzzy core and stem, so that you are left with the soft fleshy bit of the flower (the heart).
  • 4. Drizzle the artichokes with a little olive oil and sprinkle with some sea salt and pepper.
  • 5. Lemon Vinaigrette: Mix the lemon juice, zest and olive oil in a small bowl. Season with a little salt.
  • 6. Plate the artichokes and drizzle with the vinaigrette. Top with Parmesan shavings and coriander and serve.
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