Summer and Fall
Artichokes are not popular, with the exception of marinated artichoke hearts in a jar. Pity! These hearts are simply not as tasty as fresh ones. They are all about marinade, vinegar, sugar and some unidentified spices. Whereas fresh artichokes are about taste and texture. It’s a thistle you’re eating and not something white and fluffy from a jar.
Bigger artichokes are a wonderful, relaxing starter of your meal and the smaller ones are great when turned into a salad. One thing is important: take your time to cook the artichokes. Small ones should be cooked 30 minutes or so, which means they lose flavour. So it should read: take your time to steam the artichokes. Then the artichokes are ready to eat and keep their original taste.
Key to the salad is the combination of artichokes and thyme. Lots of thyme!
You can serve this salad to accompany an aperitif, or with some bread as a starter. Make sure you have plenty of dressing.
Here is what you need:
- 6 small artichokes
- Olive oil
- Black Pepper
Remove the stem of the artichokes and steam the artichokes for 45 minutes, depending on the size. Remove and let cool. Peel of the first layers of the outer leaves. Make the dressing using olive oil, vinegar, mayonnaise and mustard; whisk well to make it really smooth. depending on the size cut the artichokes in 6 or 8 parts. Add to the dressing, mix well, coating all artichokes. Sprinkle lots of thyme and mix again. Put in the refrigerator for at least 3 hours. Mix again, taste, adjust and serve!