globe artichokes with vinaigrette dip.

ingredients:

1. two globe artichokes
2. 1 small shallot
3. 1/2 clove of garlic
4. 120ml rapeseed oil
5. 4 tsp dijon mustard
6. 1 tbsp cider vinegar
7. 1 tbsp water
8. salt and pepper to taste

direction for cooking the artichokes:

1. take a large pan fill it up to 2/3 it's volume with water.
2. place over a high heat and bring to the boil.
3. turn the heat down to a simmer.
4. squeeze the juice of half a lemon into the water
5. gentle slide the artichokes into the pan, place a saucepan lid over the artichokes to keep them submerged and gentle simmer for 30 minutes
6. remove the pan from the heat, allow them in cool down in their water for around 10 minutes.

directions for vinaigrette dip:

1. place the dijon mustard into the bowl.
2. slowly pour in 1/4 of the oil and whisking well, make sure it’s completely combine to avoid splitting.
3. once combine slowly add more of the oil, continuously whisking. 
4. introduce vinegar to the mixture combining with the same process as the oil.
5. add a Splash of water if you feel you need to thin it.
6. peel and finely chop the shallot and garlic and stir in.
7. season to taste.

*enjoy the artichokes by dipping the centre of the leaves in the vinaigrette, eating the fleshy part and discarding the tough outer layer of the leaves. once you get to the centre of the artichoke remove and discard the fluffy choke from the top of the heart. Dress the heart with vinaigrette and enjoy.