Braised Artichokes with Tomato Vinaigrette
Surprising yet sophisticated, braised artichokes topped with pine nuts and fresh chervil, served with a tomato vinaigrette—perfect for impressing guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup (250ml) fresh lemon juice
- 2 cups (500ml) water
- 8 small globe artichokes (800g)
- 3 cloves garlic
- 1 1/2 cup (375ml) olive oil
- 4 (sprigs) fresh thyme
- 2 tablespoons 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 tablespoons sherry vinegar
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