Mark Hix recipe: Artichokes, olive and caper salad
I discovered these completely trimmed, frozen globe artichokes a few years back in a Middle Eastern supermarket. The quality is fantastic for hot or cold dishes – or as a garnish for meat and fish.
6-8 frozen, prepared globe artichokes, defrosted
2tbsp large capers, rinsed
12-15 stoned green olives, chopped
2tbsp chopped parsley
For the dressing
1tbsp good-quality tarragon vinegar
2tsp Dijon mustard
1 clove of garlic, peeled
2tbsp olive oil
3tbsp vegetable or corn oil
Salt and freshly ground black pepper
First, make the vinaigrette. Put all the ingredients into a clean jar. Give it a good shake and leave to infuse overnight at room temperature.
Slice up the artichokes and toss them in a bowl with the vinaigrette, capers, olives and parsley and season. Leave to stand for about 20-30 minutes before serving.
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