5 large artichokes
3 tbsp lemon juice
2 cloves garlic crushed
2 tsp dry ground oregano
½ tsp ground cumin
¼ tsp ground coriander
1 small dried chili crushed
3 tsp D’Avolio Balsamic Vinegar
½ cup D’Avolio EVOO
Salt and pepper
Squeeze lemon juice into a large bowl of water and reserve.
Trim the artichokes, cutting off the stalks 2 inches from the base of each artichoke and removing the tough outer leaves. Then cut off the top quarter of the leaves from each and slice each one into quarters from top to base. Remove the furry choke with a small spoon. Place artichoke in the large bowl of acidulated water to prevent it from changing color.
Bring a large non-aluminum saucepan of water to a boil, add the artichokes and a teaspoon of salt and simmer for 20 minutes or until tender. Strain. Place the artichokes on cut side to drain while cooling.
Combine garlic, oregano, cumin, coriander and chili flakes in a small bowl. Season with salt and pepper and blend in the D’Avolio Balsamic vinegar, beating constantly. Slowly pour in the D’Avolio olive oil to form an emulsion.
Place artichokes on a serving platter and pour vinaigrette over the top and leave to cool.
