Globe Artichoke with Thyme Vinaigrette


The Artichoke, knobbly, tough, and fibrous. But its outer guise belies its soft, sweet heart. Be kind, never judge a book by its cover.


1 Large Artichoke, clean, or 2 smaller ones

150ml Olive Oil

30ml Cider Vinegar

10ml Lemon Juice

1 tsp Dijon Mustard

2 Sprigs Thyme, leaves stripped

1 Clove Garlic, crushed

Sea Salt & Pepper to taste


1. Bring a pan of water to the boil and generously salt. Add the artichokes and cook for 20-30 minutes or untl tender and the leaves can be pulled away easily.

2. Meanwhile whisk all the remining ingredients until emulsified into a dressing, taste, adjust the seasoning and set aside in a bowl large enough for dipping.

3. Drain the artichoke upside down in a sieve or colander.

4. Lay the artichoke on a plate, next to the dressing and allow everyone to teat off the leaves, dunk and pull the flesh through their teeth, discarding the fibres. Once you reach the choke, remove then enjoy the sweet, fleshy heart.