Artichokes with small carrots and capers | Gourmet Traveller

Ingredients

• 12 baby globe artichokes
• 60 ml (¼ cup) lemon juice, plus extra for acidulated water
• 18 Dutch carrots (2 bunches), peeled, halved lengthways
• 20 gm (1½ tbsp) small salted capers, rinsed, dried
• To serve: small nasturtium leaves (see note)
• Verjuice dressing
• 60 ml (¼ cup) verjuice
• 200 ml extra-virgin olive oil
• 1 tbsp walnut oil
• 2 tsp Dijon mustard