Roasted Artichokes with Lemon and Dill Vinaigrette

Artichokes look terrifying whole if you’ve never cleaned them before. There’s nothing to be afraid of.

Yields4 Servings
 4 large artichokes
 40 ml lemon juice (juice of one bug juicy lemon)
 1 good glug extra virgin olive oil
 8 cloves garlic (peeled)
 40 g parmigiana (And a microplane)
 100 ml basic vinaigrette
 ½ medium red onion (finely sliced)
 2 tbsp capers (roughly chopped)
 30 g fresh dill (roughly chopped)
1

Get your oven up to 200°C and start cleaning 1 the artichokes

2

To clean the artichokes, use a pair of scissors to cut off all the sharp leaves, then cut them in half lengthways and remove the fibre with a teaspoon.

3

Place each artichoke half on a lightly-oiled piece of foil that is large enough to fold around it, and season liberally with salt, pepper and a glug of olive oil.

4

Place a clove of garlic in the middle of each one, then fold the foil over the whole lot to close them into a parcel.

5

Place the parcel on a tray and roast them in the oven for about 40 minutes.

6

While they’re roasting away, mix the dressing with the red onion, capers, dill and seasoning.

7

Once the artichokes come out, leave them to cool for about 5 minutes before smothering them in dressing. If you’re not emotional about the cloves of garlic falling out, I would toss them in a bowl with the dressing to get the best coating

8

Tip them into a platter and as you’re about to serve them, give them a liberal shaving of parmigiana using the microplane or a peeler

Ingredients

 4 large artichokes
 40 ml lemon juice (juice of one bug juicy lemon)
 1 good glug extra virgin olive oil
 8 cloves garlic (peeled)
 40 g parmigiana (And a microplane)
 100 ml basic vinaigrette
 ½ medium red onion (finely sliced)
 2 tbsp capers (roughly chopped)
 30 g fresh dill (roughly chopped)

Directions

1

Get your oven up to 200°C and start cleaning 1 the artichokes

2

To clean the artichokes, use a pair of scissors to cut off all the sharp leaves, then cut them in half lengthways and remove the fibre with a teaspoon.

3

Place each artichoke half on a lightly-oiled piece of foil that is large enough to fold around it, and season liberally with salt, pepper and a glug of olive oil.

4

Place a clove of garlic in the middle of each one, then fold the foil over the whole lot to close them into a parcel.

5

Place the parcel on a tray and roast them in the oven for about 40 minutes.

6

While they’re roasting away, mix the dressing with the red onion, capers, dill and seasoning.

7

Once the artichokes come out, leave them to cool for about 5 minutes before smothering them in dressing. If you’re not emotional about the cloves of garlic falling out, I would toss them in a bowl with the dressing to get the best coating

8

Tip them into a platter and as you’re about to serve them, give them a liberal shaving of parmigiana using the microplane or a peeler

Roasted Artichokes with Lemon and Dill Vinaigrette