Spanish-Style Artichokes with Vinaigrette
Ingredients
- 4 pcArtichoke (whole, trimmed)
- 1 pcCitrus limon (L.) Burm. f. (halved)
- 2 pcGarlic (finely minced)
- 6 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 tspSmoked paprika
- 0.5 pcFlat-leaf parsley (chopped)
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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
Drain the artichokes upside down. Open them slightly and drizzle generously with vinaigrette while still warm. Sprinkle with chopped flat parsley.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Best consumed immediately. Can be kept for 24 hours in the fridge, but the texture will become firmer.
