This is a very light and alkalising recipe ideal for these warmer days using charred artichokes as the core ingredient. The sharp citrus dressing goes very well with them.
I have always wanted to find more recipes using artichokes, as they are one of these types of vegetables which are often underused, as the general perception seems to be that they are hard to prepare. This is an easy to follow recipe, which brings out the delicious taste of this healthy vegetable.
Artichokes are alkalising and are of nutritional value because of their exhibiting aid to digestion, strengthening of the liver function and gall bladder function. Lemons are also alkalising and they give this dish a sharp contrast in flavour.
I hope this recipe shows how versatile artichokes are and that they are not so difficult to prepare after all.
Roasted Artichokes with Lemon Oil Dip
1 globe artichoke, trimmed
1/2 tbsp fresh lemon juice
6 garlic cloves, unpeeled
1/2 lemon (organic or unwaxed)
3 tbsp olive oil
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper
Flat leaf parsley, to garnish
Preheat the oven to 200 Celsius (Gas 6). Add the lemon to a bowl of cold water. Cut each artichoke into wedges. Pull the hairy choke out from the centre, then put them into the acidulated water until needed.
Drain the artichoke wedges and place on a roasting tin with the garlic cloves. Add half the oil and mix well to coat. Sprinkle with salt and roast for about 40 minutes, stirring once or twice, until the wedges are tender and slightly charred.
Now, begin to prepare the dip. Using a sharp, small knife thinly pare away two strips of rind from the lemon. Lay the strips on a chopping board and scrape away any remaining pith. Place the rind in a small pan with water to cover. Bring to the boil and then simmer for about 5 minutes. Drain the rind, resfresh it in cold water and then chop it roughly. Set aside.
Arrange the cooked artichokes on a serving place and leave to cool for about 5 minutes. Gently flatten the garlic by using the back of a fork, so that the flesh squeezes out of the skins. Transfer the garlic flesh to a bowl, mash to a puree and then add the lemon rind. Squeeze the juice from the lemon and whisk it into the garlic mixture, together with the remaining oil.
Serve the artichokes warm with the lemon dip. Garnish with sprigs of flat leaf parsley and season to taste.