A lovely and healthy appetizer. In the Spanish and Italian culture the artichoke is prominently present. The flower buds are sold by the kilo and not per piece as would be the case where I come from in The Netherlands. This isn’t strange as Spain and Italy are two of the main producers. I’ve eaten artichokes in a very simple way for example on a pizza and had it served many times in a more extravagant way with family in Rome. Never before did it cross my mind to prepare it myself. Until now. One kilo for 89 cents – that’s not bad for a little experimental cooking.
Cooking the artichokes
- Peel off the outside leafs and remove the stem
- Rub the stem with lemon (this will prevent the stem from turning black)
- Add the juice of 1 lemon into a pan with boiling water
- Add two tablespoons of sea salt to the boiling water
- Boil the artichokes for 30 minutes
Serve with a mustard vinaigrette
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of yoghurt mayonaise
- 1 tablespoons of white wine vinegar
- 2 tablespoons of dijonnaise
- 1 tablespoon of honey
The most delicious part of the artichoke is the core. It’s soft and fleshy. The taste is unique but can be related to a combination of chicory and brussels sprouts.
The fresh taste of the mustard vinaigrette in combination with the relatively calm tasting cabbage-like artichokes, makes it a great additional appetizer for party food. Enjoy!