This recipe for globe artichoke with balsamic dip is simple, healthy and delicious – and fun to eat too! I love it when these big tasty members of the thistle family come into season in the summer months. There is something so very satisfying about dipping the cooked leaves into a tangy dip and nibbling on them, eating your way down to the tender leaves in the centre and the holy grail – the choke itself.
When globe artichokes first come into season, or if using smaller baby artichokes I do tend to steam the artichokes rather then boil, but once summer has fully arrived and the artichokes for sale become much larger I find boiling works best. A squeeze of lemon juice in the pan of water will help keep them from losing their color – I love the green leaves with their gorgeous purple tinged base.
With my dip, simplicity is key – the sharpness of balsamic vinegar and lemon works really well against the smooth artichoke, I find using mustard in the dip is too overpowering and heavy butter based dips can be a little oily – they just run off the leaves.
I like to serve these as part of a mezze style dinner, or as a summer starter – you just need a plate for the discarded leaves. Make sure you have a spoon handy to scrape away the furry choke to reveal the juicy heart in the middle!
- Two Large Globe Artichokes
- Lemon Juice
- 2 Tablespoons of Olive oil
- Freshly Ground Black Pepper
- 1.5 Tablespoons of Balsamic Vinegar
- Pinch of Salt
- Place a large saucepan of water to boil, add a small squeeze of lemon juice. Rinse the artichokes, and slice off the tough stalk and remove any dry or tough outer leaves.
- Place in the boiling water for about 40 minutes or until the base is tender when pierced with a knife and a leaf can be plucked out with ease.
- Place the globe artichokes upside down to drain and cool a little.
- Meanwhile whisk together a squeeze of lemon juice, the olive oil, balsamic vinegar and a good grind of black pepper. Taste and add salt or additional lemon juice as required - you want it sharper than salad dressing.
- Pull off the leaves, dip in the vinaigrette and nibble off the fleshy base of each one.
- Once the furry choke is reached, scrape away the bristles to reveal the heart.