Artichokes with small carrots and capers
Australian Gourmet Traveller recipe for artichokes with small carrots and capers.
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Cooking tools:
- Bread knife
- Cutting board
- Peeler
- Mixing bowl
- Saucepan
- Plate
- Stove
- Skewer
- Whisk
- Measuring spoon
- Colander
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
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