Charred Artichokes with Lemon Oil Dip
This citrus dressing marries particularly well with roasted artichokes. They are usually boiled, but dry-heat cooking also works well.
- 1 tbsp (15 ml) lemon juice or white wine vinegar
- 2 globe artichokes, trimmed
- 12 garlic cloves, unpeeled
- 6 tbsp (90 ml) olive oil
- 1 lemon
- Sea salt
- Sprigs of flat leaf parsley to garnish
- #To Cook the Artichokes# Preheat the oven to 400°F (200°C/Gas 6).
- Add the lemon juice or vinegar to a bowl of cold water.
- Cut each artichoke into wedges. Pull the hairy choke out from the center, then drop them into the acidulated water until needed.
- Drain the artichoke wedges and place in a roasting tin with the garlic.
- Add half the oil and toss well to coat.
- Sprinkle with salt and roast for 40 minutes, stirring once or twice, until the artichoke wedges are tender and a little charred.
- #To Make the Dip# Using a small, sharp knife, thinly pare away two strips of rind from the lemon.
- Lay the strips on a board and carefully scrape away any remaining pith.
- Place the rind in a small pan with water to cover. Bring to the boil, then simmer for 5 minutes.
- Drain the rind, refresh it in cold water, then chop it roughly. Set aside.
- Arrange the cooked artichokes on a serving plate and set aside to cool for 5 minutes.
- Using the back of a fork, gently flatten the garlic cloves so that the flesh squeezes out of the skins.
- Transfer the garlic flesh to a bowl, mash to a puree, then add the lemon rind.
- Squeeze the juice from the lemon and, using the fork, whisk it into the garlic mixture, together with the remaining oil.
- Serve the artichokes warm with the lemon dip. Garnish with a few sprigs of flat leaf parsley.