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Warm Artichoke Salad

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Serves: 4

8 young globe artichokes, about 200g / 7 oz each
1 lemon
25g / 1 oz shredded basil
50g / 1 3/4 oz shaved parmesan cheese

For the Dressing:
1 garlic clove, finely chopped
1/2 teaspoon sugar
1 teaspoon dijon mustard
2 teaspoons finely chopped lemon zest
3 tablespoons lemon juice
4 tablespoons extra virgin olive oil


Remove the tough outer leaves from the artichokes until you get to the pale green leaves. Cut across the top of the artichoke, halfway down the tough leaves, then trim the stems to 4cm / 1 1/2 inches long, and lightly peel them. Cut each artichoke in half lengthways and remove the hairy choke with a teaspoon. Rub each artichoke with lemon while you work and place in a bowl of cold water mixed with lemon juice to prevent the artichokes from turning brown.

Place the artichokes in a large saucepan of boiling water, top with a plate or heatproof bowl to keep them immersed, and cook for 25 minutes, or until tender. To check tenderness, place a skewer into the largest part of the artichoke. It should insert easily. Drain and cut in half again to serve.

For the dressing, mix the garlic, sugar, mustard, lemon zest and lemon juice in a cup. Season, then whisk in the oil with a fork until combined. Pour over the artichoke and scatter with the basil and parmesan.

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