baby artichokes vinaigrette

I found some baby artichokes the other day at the Red Apple on Hastings and had to get them as I don't often find them especially at this time of year.  I served it as a side dish to go with my Italian Pot roast as it is an Italian dish, but in the summer I have often used it as part of buffet of salads.

Fresh artichokes can be a little intimidating if you have never dealt with them before, but actually these baby ones are easier than the large ones.

First slice them in half top to bottom and then cut the tops and bottoms off, slicing the top off just before it gets to the thickest part of the artichoke.

Then peel off the outer leaves until they look a lighter colour and tender.  Then scrape the middle hairy bit out, a grapefruit spoon works really well.

Ready to cook

As soon as they are cut put them into either a pot or bowl with water and half the juice of a lemon in it as they go brown quicker than any other vegetable I know.

Cook them in boiling water until a sharp knife will pierce them easily, these ones took about 15 minutes.

Drain and while still warm pour over the dressing.

Vinaigrette dressing.

• 2 tablespoons of lemon juice
• 4 tablespoons of olive oil
• 1 tablespoon of finely chopped onion or shallot
• 1 tablespoon of finely chopped parsley

Whisk all the ingredients together in a small bowl.

Let the artichokes marinate in the dressing for about an hour (though a little longer wouldn't hurt) and serve at room temperature.

I think these look beautiful on this old blue and white dish that I inherited from my Step grandmother, I love this dish and I am reminded of her every time I use it.