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.

4 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)


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

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.

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.

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.

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

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

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

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