Mary Miso - Recipes for every day - Cookbooks
2 big artichokes
zest and juice of ½ lemon
5 twigs of thyme
1 table spoon sugar
1 bay leaf
1 table spoon salt
Vinaigrette:
1 spring onion, finely chopped
1 bunch of chives, finely chopped
1 carrot, finely diced
2 table spoons coarse-grain mustard
5 table spoons vinegar (ex. rasperry vinegar, white balsamico)
6 table spoons olive oil
4 table spoons hot vegetable stock
salt and pepper
In a pot bring lemon zest and juice, thmye, sugar, bay leaf and salt to boil. Add whole artichockes and let simmer for 30 minutes.
Remove pot from the fire and let artichockes cool down in the juice.
Vinaigrette:
Mix all ingredients and season with salt and pepper.
Serve archichokes on plates with the vinaigrette on the side. Pick leave after leave and dip into the vinaigrette.
