"Thank you all for giving us such a good week. We both feel that we learnt such a lot in a relatively short time and are looking forward to intimidating our friends in Dorset with out Michelin Star skills! Looking forward to coming back on the advanced course."
Sue & Brian
March 2009
Walnut Grove Recipes
Artichokes with Balsamic vinaigrette
Serves 4
- 4 medium artichokes
- 100ml balsamic vinegar
- 200ml olive oil
- 1 tbs Dijon mustard
- Salt & pepper
Method
1. Trim the stalks of the artichokes and remove any of the outer leaves that are dried out.
2. Fill a saucepan that is large enough to fit all four artichokes with salted water, bring to the boil and place the artichokes in to cook until tender - around about 40mins.
3. Meanwhile mix the oil, vinegar and mustard in a bowl, whisk well and season to taste.
4. Serve while the artichokes are hot, to eat them pull off the leaves and dip the fleshy base of the leaf into the vinaigrette and pull the flesh off with your teeth. When you finally get to the heart of the artichoke (the best part!) remove the hairy part and eat the remaining part in the same way, dipped in the vinaigrette. Bon appetit!
Serving Suggestions
A nice starter, very traditional French way of eating artichokes.
Advanced Preparation
The dressing can be made in advance, but the artichokes are best cooked to order.
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