ARTICHOKE VINAIGRETTE WITH TOMATOES, CUMIN, CHOPPED EGG AND CORIANDER

This dish is light and delicious as part of a convivial, relaxed meal. Set a platter in the middle of the table for everyone to throw in the discarded leaves.

Preparation 15 minutes Cooking 30-40 minutes Serves 4

4 LARGE GLOBE ARTICHOKES, WELL RINSED

6-8 RIPE TOMATOES

1 LEVEL TBSP DIJON MUSTARD

2 TSP CUMIN, ROUGHLY GROUND

1 SMALL GARLIC CLOVE

½ TBSP LEMON JUICE

½ TBSP RED WINE VINEGAR WITH A PINCH OF SUGAR 100ML EXTRA-VIRGIN OLIVE OIL

100ML SUNFLOWER OIL

4 EGGS, HARD BOILED AND CHOPPED

1 TBSP RED ONION, FINELY CHOPPED

2 TBSP CORIANDER, ROUGHLY CHOPPED

1 Set a large stainless-steel saucepan filled halfway with water over a high heat and bring to the boil. Snap off and discard the artichoke stalks, and level the base with a knife. Trim the tips of the leaves with scissors to neaten. When the water starts to boil, add the tomatoes and leave for 10 seconds. Scoop out and cool under running water. Drain in a colander, peel, seed and chop.

2 Bring the water back to the boil and add the artichokes. Cover with water and simmer for 30-40 minutes. To check if they are ready, pull out a leaf about halfway down – if it comes out easily, it is done. Drain upside down in a colander for 5-10 minutes.

3 For the dressing, transfer half the tomatoes, the mustard, cumin, garlic, lemon juice and vinegar to a food processor. Season, blitz until smooth, then slowly pour in the oils until incorporated and emulsified. Check the seasoning; set aside. When the artichokes are ready, stir the remaining tomatoes, eggs, onion and coriander into the dressing and transfer to separate serving bowls.