When they are at their best, baby artichokes are just delicious. They need to be firm and if they are beginning to open it's too late to cook them like this. First you'll need to prepare them, trimming away all the tough outer leaves and 1cm off the tops, and peeling the stalks to leave the tender inside. Then cook in a pan with enough water to cover them, adding the juice of 2 lemons, a few sprigs of rosemary, 3 cloves of garlic, peeled, 3 tbsp olive oil, salt and freshly ground black pepper.
Simmer for 10-15 minutes until the artichokes are tender to the point of a knife. Cool in the liquor.
12 firm baby artichokes, cooked as above and drained
A few sprigs of rosemary
3-4tbsp olive oil
for the dressing
10 black olives, stoned and finely chopped
40g mi-cuit or sun-blushed tomatoes, finely chopped
Olive oil from cooking, plus some more if necessary
4tsp balsamic vinegar
Salt and freshly ground black pepper
Pre-heat the oven to 200ºC/ 400ºF/Gas mark 6. Heat the olive oil in a roasting tray, season the artichokes with salt and pepper and roast f them for 10-15 minutes with the rosemary, turning them every so often until lightly coloured. Remove from the roasting tray, drain off the oil and reserve.
Meanwhile, mix all the ingredients for the dressing using the oil from roasting and season with salt and pepper. You should have enough dressing to spoon a couple of tablespoons on each portion. If not add more olive oil.
Arrange three artichokes on each plate and spoon over the dressing. Reuse content