Spanish-Style Artichokes with Vinaigrette

Tender artichoke hearts, soft as butter, heightened by a sharp garlic and smoked paprika vinaigrette. The red wine vinegar acidity cuts perfectly through the vegetable's sweetness.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 273
• Protein: 4 g
• Carbs: 8 g
• Fat: 23 g

Ingredients

• 4 piece Artichoke ( whole, trimmed )
• 1 piece Citrus limon (L.) Burm. f. ( halved )
• 2 piece Garlic ( finely minced )
• 6 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 tsp Smoked paprika
• 0.5 piece Flat-leaf parsley ( chopped )
• 2 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the artichokes

   Trim the artichoke stems flush. Remove the tough outer leaves at the base. Cut off the top 2 cm of the leaves. Rub with half a lemon to prevent browning.

2. Boiling

   Plunge the artichokes into a large pot of boiling salted water. Maintain a steady boil. They are done when a knife tip enters the heart with no resistance.

3. Garlic vinaigrette

   Finely mince the garlic. In a bowl, dissolve salt in vinegar, add pepper and smoked paprika. Whisk with a fork while drizzling olive oil to create a stable emulsion.

4. Finishing

   Drain the artichokes upside down. Open them slightly and drizzle generously with vinaigrette while still warm. Sprinkle with chopped flat parsley.

Chef's tips

• To check for doneness, pull a central leaf: it should come away with no resistance.
• Season the artichokes while they are still slightly warm; the fibers open up and absorb the vinaigrette better.

Storage

Best consumed immediately. Can be kept for 24 hours in the fridge, but the texture will become firmer.