A Taste of Summer

What could be more delightful than a menu lovingly created from seasonal ingredients?

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Globe Artichokes with a Caper Salsa

PREP TIME 40 MIN

COOK TIME 25-30 MIN

SERVES 6 AS A SIDE

• 2 small bunches parsley, all roughly chopped

• 1 small bunch mint, leaves only

• 1 small bunch basil, leaves only

• 2 garlic cloves, crushed

• 1 tbsp Dijon mustard

• 100 ml extra virgin olive oil

• 2 tbsp red wine vinegar

• 4 pickled cucumbers, very finely chopped

• 2 tbsp capers, rinsed and chopped

• 1 lemon, sliced

• 6 large globe artichokes

Finger bowls of water and lemon slices, to serve

1. To make the salsa verde, place the parsley, mint and basil in the small bowl of a food processor. Add the garlic and mustard with a large pinch of salt. Blitz until finely chopped. Drizzle the olive oil in until roughly blended. Transfer to a bowl and stir in the vinegar, cucumbers and capers. Use immediately or cover and chill for up to 48 hours.

2. For the artichokes, half-fill a large bowl with water and add the lemon. Using a sharp knife, cut the top off an artichoke. If the artichoke is young, remove the exposed ‘choke’ and brittle leaves, covering it with a teaspoon. Pull away and discard the outer leaves, trimming the stalk and lower part to leave a neat finish.

Drop into the bowl and repeat with the remainder.

3. Bring a large saucepan of salted water to the boil and simmer the artichokes for 25–30 minutes, until a base leaf pulls away easily. Drain. If serving cold, plunge into iced water first. Leave to dry on a tea towel, stalks facing up.