Artichoke Hearts with Lemon Vinaigrette
A delicious and simple dish with the perfect flavour combination of lemon and coriander.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
For the Artichoke Salad
2 lemons, halved
800 g artichokes
salt and pepper
For the Lemon vinaigrette
juice of ½ lemon (about 60 ml)
2 Tbsp (30 ml)
Parmesan cheese shavings (optional – leave off for a vegan version)
Preheat the oven to 200 °C.
To Make the Artichokes
Squeeze the juice of the lemons into the water. Add the lemon halves and artichokes to the water and boil until the tough outer leaves of the artichokes are easy to remove.
Once tender, remove the outer leaves and slice the artichokes in half.
Remove the fuzzy core and stem, so that you are left with the soft fleshy bit of the flower (the heart).
Drizzle the artichokes with a little olive oil and sprinkle with some sea salt and pepper.
To Make the Vinaigrette
Mix the lemon juice, zest and olive oil in a small bowl. Season with a little salt.
Plate the artichokes and drizzle with the vinaigrette. Top with Parmesan shavings (if using) and coriander and serve.