Globe Artichoke with Tomato Vinaigrette
|Lemons juice||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Olive oil||12 Tablespoon|
|Castor sugar||2 Teaspoon|
|Chopped dill||2 Teaspoon|
|Ripe tomatoes||3 Large, peeled|
1. Prepare the artichokes by cutting off the stalks, slicing off the top quarters, removing the outer leaves and trimming the rest. Bring a large pan of salted water to the boil, then add the artichokes and 1 tbsp lemon juice. Boil for 30-45 mins until the bases are tender and the larger leaves come away easily.
2. Meanwhile, combine the remaining lemon juice with the vinegar, olive oil, sugar, dill and tomatoes.
3. Drain the artichokes and shake well. Allow the artichokes to cool, then spread the leaves and remove the small inner leaves together with the hairy choke. Pour the dressing over the artichoke to serve.