Name: Warm artichoke salad
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 6
Ingredients: 6 fresh whole artichokes; 2 lemons, halved; salt; 2 clove garlic, bruised (bashed a bit with a hard object); 1/3 cup balsamic vinegar; 1 1/2 teaspoon brown sugar; 2 1/2 tablespoon good-quality extra virgin olive oil; sea salt and cracked black pepper; 1 head of radicchio, trimmed; 250 gram baby roma tomatoes, halved if large; 150 gram deseeded sicilian olives

Ingredients

6 fresh whole artichokes

2 lemons, halved

salt

2 clove garlic, bruised (bashed a bit with a hard object)

1/3 cup balsamic vinegar

1 1/2 teaspoon brown sugar

2 1/2 tablespoon good-quality extra virgin olive oil

sea salt and cracked black pepper

1 head of radicchio, trimmed

250 gram baby roma tomatoes, halved if large

150 gram deseeded sicilian olives

Method

1.Fill medium bowl with water and squeeze lemon juice into it. Drop lemons into water as well. Bring medium saucepan of salted water to the boil.

2.To prepare artichoke, remove leaves from base of artichoke about halfway up from stem, until exposed leaves are a light yellow green in colour. Dip artichoke into lemon prevents discolouring.

3.Boil artichoke hearts with 1 lemon from bowl of water for around 8mins until tender. Drain well.

4.Trim stalk to 10cm in length, then, using peeler or a small sharp knife, trim woody part from around stalk and base. Dip into lemon water.

5.Cut top half off artichoke to expose the choke (the hairy part); remove choke with teaspoon and discard. Place into lemon water while you repeat with remaining artichokes.

6.Place garlic cloves, vinegar and sugar in small saucepan over medium high heat. Simmer for about 6 minutes until syrupy. Remove from heat, discard garlic and add oil. Salt and pepper to taste. Whisk to combine.

7.Separate leaves of radicchio and lay on platter, Tumble over tomatoes, olives and halved artichokes. Drizzle dressing over salad and serve.

Women's Weekly Food