Marinated artichokes with rocket, almonds and Parmesan

  • Side
  • easy
  • 2–4
  • 60 minutes, plus marinating time

PT1H

Share recipe

Ingredients

Metric

Imperial

Artichokes

Marinade

  • 200ml of olive oil
  • 1 garlic clove
  • 1 dash of white wine vinegar
  • 1 tsp herb de Provence
  • 1 pinch of salt

To serve

Dressing

  • 50ml of olive oil
  • 20ml of white balsamic vinegar
  • 1 squeeze of lemon juice
1

Prepare a bowl of water with one of the lemons squeezed into it. This will prevent the artichokes from going brown as you are prepping them. Some people wear plastic gloves to prep so feel free to wear some if you have them

2

Snap back the outer leaves of the artichoke until you expose the paler yellow ones. Use a peeler or small paring knife to trim the base and stalk of the artichoke then immediately drop into the acidic lemon water whilst you prepare the second one

3

Pour the water, vinegar and wine into a pan large enough for the artichokes. Bring to the boil then add the garlic, rosemary, olive oil and the juice of the second lemon. Once boiling, place the artichokes into the pan with a cartouche (a circle of baking paper placed directly on top of the liquid), then turn down the heat and simmer very gently for 12 minutes

4

To check that the artichokes are cooked prick one with a knife – it should go through with little resistance but not break the artichoke. Drain and set aside

5

Mix all the marinade ingredients together then add the artichokes. Leave to marinate for at least an hour or ideally overnight

  • 200ml of olive oil
  • 1 garlic clove
  • 1 dash of white wine vinegar
  • 1 tsp herb de Provence
  • 1 pinch of salt
6

To make the fried almonds, heat the rapeseed or vegetable oil in a small pan over a medium heat. You will want enough oil to allow your almonds to be completely submerged

  • rapeseed oil, or vegetable oil, for frying
7

Once the oil is shimmering hot add the almonds and stir constantly. Keep a close eye on them – you want an even coverage of frying until golden brown. Once golden brown, take them out of the oil and put them into a metal or glass bowl, then sprinkle with a pinch of salt

8

Make a dressing by whisking together the olive oil, white balsamic vinegar and lemon juice. Taste and season. This makes more dressing than you need for this recipe but can be stored in the fridge indefinitely

  • 50ml of olive oil
  • 20ml of white balsamic vinegar
  • 1 squeeze of lemon juice
9

Place the rocket into a mixing bowl and dress with some of the dressing. Toss to coat the rocket well, then spread out onto a serving plate. Drain the artichokes, cut into wedges and place on top of the rocket. Sprinkle over the fried almonds and cover in plenty of shaved Parmesan

Share recipe