Artichokes with lemony vinaigrette

Step 1/4

• 2 artichokes
• sea salt

• pot
• serrated knife
• cutting board

Bring a big pot with water and salt to a boil. To prepare the artichokes, cut off about 2 cm/1 in. from both the stem and top with a serrated knife.

Step 2/4

• 1 lemons

Cut two lemons in half, juicing two halves directly into the pot. Add all lemons (even the juiced ones) and trimmed artichokes to the pot. If they aren’t covered with water, put a small plate on top to keep them submerged. Depending on the size of your artichokes, let simmer for approx. 30 min., or until you can easily remove a leaf.

Step 3/4

• 1 tbsp thyme
• 1 shallots
• 1 cloves garlic
• ½ lemon
• 2 tbsp white wine vinegar
• 1 tsp sugar
• 117½ ml olive oil
• sea salt
• pepper

• cutting board
• knife
• bowl
• immersion blender

In the meantime, make the vinaigrette. Finely chop thyme leaves. Peel and grate shallots and garlic. Juice the remaining lemon into a bowl. Add olive oil, vinegar, and sugar and use an immersion blender to blend until emulsified. Stir in grated shallots and garlic. Season with thyme, salt, and lots of pepper.

Step 4/4

• sieve

Drain the artichokes. Dip each leaf in the lemony vinaigrette and enjoy!

Enjoy your meal!