Braised artichokes with tomato vinaigrette

Surprisingly, the humble artichoke is part of the thistle family. Served here topped with chopped pine nuts and fresh chervil, with a tomato vinaigrette, they'll make a sophisticated, mouth-watering appetiser at your next dinner party.

  • 45 mins cooking
  • Serves 4
  • Print


Braised artichokes with tomato vinaigrette
  • 1 cup (250ml) fresh lemon juice
  • 2 cup (500ml) water
  • 8 small globe artichokes (800g)
  • 3 clove garlic
  • 1 1/2 cup (375ml) olive oil
  • 4 (sprigs) fresh thyme
  • 2 tablespoon roasted pine nuts
  • 1/4 cup loosely packed fresh chervil sprigs
Tomato vinaigrette
  • 3 large tomatoes (660g)
  • 1 small clove garlic
  • 1 teaspoon dijon mustard
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon sherry vinegar


Braised artichokes with tomato vinaigrette
  • 1
    Combine ⅓ cup of the juice and the water in large bowl to make acidulated water. Trim artichoke stems to 8cm (3¼ inches); peel stems. Remove tough outer leaves. Dip artichokes in acidulated water. Cut each artichoke into quarters or halves depending on their size; use a teaspoon to scoop out and discard furry chokes. Place the artichoke in acidulated water.
  • 2
    Preheat oven to 180°C/350°F.
  • 3
    Combine peeled thinly sliced garlic, oil, thyme and remaining juice in medium saucepan; bring to a simmer. Pour mixture into large baking dish.
  • 4
    Drain artichokes; add to dish. Cover tightly with two layers of foil; bake about 45 minutes or until artichokes are tender. Cool, covered, in braising liquid.
  • 5
    Meanwhile, make tomato vinaigrette. Using a small sharp knife, cut a cross in the base of each tomato; drop tomatoes into medium saucepan of boiling water. Boil about 30 seconds or until skins begin to come away drain. Transfer tomatoes to bowl of iced water; stand until cool. Peel away skins. Cut tomatoes in half; discard seeds. Chop tomato flesh finely. Crush peeled garlic, whisk in medium bowl with mustard, oil and vinegar until combined. Stir in tomato, stand 15 minutes; season to taste.
  • 6
    Serve artichokes with tomato vinaigrette; sprinkle with coarsely chopped pine nuts and chervil.

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