Vegetarian mains
Artichokes with pine nut salsa
Our artichoke season is from about May to July and then again from September to October. Although the preparation isn't super-quick, this is a great way of really savouring their tender hearts. Look here for more tips on preparation.
Ingredients
- artichokes
- 1 lemon
- 1 tbsp lightly toasted pine nuts
- ½ red onion, finely chopped
- 1 garlic clove, crushed
- 1 hardboiled egg, finely chopped
- ½ tbsp fresh tarragon, chopped
- ½ tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp wine vinegar
- salt and pepper
Method
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Step 1
The simplest way of cooking artichokes is to boil them in salted water acidulated with lemon juice for 20-30 minutes, according to size (until the lower leaves will pull off fairly easily, but with a bit of experience you can also tell by the smell). It helps to use a small lid as a weight to keep them under the surface.
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Step 2
Drain them well upside down for 5 minutes.Cut each one into sixths or eighths. Place in a bowl of cold water with the lemon juice added to prevent them going black.
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Step 3
Make the pine nut salsa by blending all the other ingredients together. Serve drizzled over the artichokes.
