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Artichoke Hearts with Lemon Vinaigrette

Artichoke Hearts with Lemon Vinaigrette

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A delicious and simple dish with the perfect flavour combination of lemon and coriander.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 20 mins
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For the Artichoke Salad

2 lemons, halved
3 C (750 ml) water
800 g artichokes
olive oil
salt and pepper

For the Lemon vinaigrette

juice of ½ lemon (about 60 ml)
zest of 1 lemon
2 Tbsp (30 ml)
olive oil
salt

For serving

Parmesan cheese shavings (optional –  leave off for a vegan version)
fresh coriander, roughly chopped

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.