Homes & Gardens



This entire summery dish can be made the day before and served cold. Or make the loud and piquant salsa verde ahead of time and simmer the artichokes on the day to serve them warm, if the idea is more appealing.


40 minutes to prepare, 25-30 minutes to cook 2 small bunches parsley, all roughly chopped 1 small bunch mint, leaves only

1 small bunch basil, leaves only

2 garlic cloves, crushed

1 tbsp Dijon mustard

100ml extra virgin olive oil

2 tbsp red wine vinegar

4 cornichons, very finely chopped

2 tbsp capers, rinsed and chopped

6 large globe artichokes

1 lemon, sliced

Finger bowls of water and lemon slices, to serve

To make the salsa verde, put the parsley, mint and basil in the small bowl of a food processor.

Add the garlic and mustard with a large pinch of salt. Blitz until finely chopped. Drizzle the olive oil in until roughly blended. Transfer to a bowl and stir in the vinegar, cornichons and capers. Use immediatel­y or cover and chill for up to 48 hours.

For the artichokes, half-fill a large bowl with water and add the lemon. Using a sharp knife, cut the top off an artichoke. If the artichoke is young, remove the exposed ‘choke’ and brittle leaves covering it with a teaspoon. Pull away and discard the tough outer leaves, trimming the stalk and lower part to leave a neat finish. Drop into the bowl and repeat with the remainder.

Bring a large saucepan of salted water to the boil and simmer the artichokes for 25-30 minutes, until a base leaf pulls away easily. Drain. If serving cold, plunge into iced water first. Leave to dry on a tea towel, stalks facing up.

If not done already, use a teaspoon to remove and discard the central cone of leaves containing the choke. Serve with the salsa verde to spoon over and/ or dip the fleshy bases of the leaves into until the central heart is uncovered, to be eaten with a knife and fork. Offer both finger bowls with lemon wedges and empty bowls for the discarded leaves.

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