Globe Artichoke and Tomato Vinaigrette
This week's recipe is centred around the majestic globe artichoke, how to prepare and serve this beautiful vegetable. Also half term, a missed deadline, my birthday and the arrival of June gifts.
A packed half term and my early June birthday meant I didn’t quite get to Substack last week. My goal is always a weekly recipe each Friday but I found myself time short and decided quality should prevail over a rushed deadline. In another life I would be the type of highly organised person with draft posts at the ready… however this isn’t my reality. I sit down each week (or attempt to) and write according to my exact mood. Notes from my Kitchen is meant to be just that; notes without too much curation, a reflection of what foods I am truly buying, cooking and eating.
We made it down to Kent last week where the kids could roam freely for their school break and we could all explore my late mother’s garden. She planted a bed of peonies and each year just as my birthday dawns they open. I look forward to their arrival, as the connection I feel to her through her garden is never more apparent. Their display is both spectacular and fleeting, as their generous blooms are susceptible to any rain showers, or heat. I am not sure I have quite captured them here but you have a sense of what they look like as they bob alongside the high brick wall below, with their blowsy petals thrown back.
As well as the peonies there were the first much anticipated strawberries and also peas ready for podding. Both announce the arrival of June, early Summer and warmer days ahead. The flavour of the first warm strawberries picked straight from the bed are heavenly. We are currently growing two varieties, both of which I can highly recommend: Cambridge Favourite and Florentina, as more arrive I hope to share a wonderful strawberry recipe. I just need to decide which one.
This week I wanted to share one of the recipes I made during there half-term and I have chosen Globe Artichoke with a Tomato Vinaigrette. Once you have mastered how to prepare an artichoke the rest of the recipe is fairly easy and it looks so impressive when it comes to the table. The main season for harvesting globe artichokes in the UK is from June to September, the season typically peaks in July. The part of the globe artichoke which is edible are the flower buds, which are big and jagged, they balance precariously on tall flower stems and bring so much character to the vegetable garden. If left unharvested the buds open into large purple thistle-like flowers, beloved by bees and other pollinators. The children love wading through the jungle of cover they provide. We haven’t had vast success growing artichokes at home in Kent and are yet to find a variety we all love, so I tend to buy some at this time of year. Nethertheless the quest to grow our own perfect crop continues and that is where the joy lies.
Recipe of the Week
Globe Artichoke with Tomato Vinaigrette
Mum’s vinaigrette with chopped tomatoes is the perfect accompaniment to this majestic looking Summer dish.
Serves 4
Ingredients
4 large globe artichokes, prepped, trimmed and well-rinsed in water
dash of olive oil
2 lemons, 1 lemon for juice, 1 for lemon slices
50ml white wine (optional)
2 bay leaves
Method
Trim the artichokes: shorten the base so the artichoke can stand upright. Then cut off the top of the artichoke, using a sharp knife. Trim the remaining outer leaves, using scissors to remove the pointed edges. Rub with a half side of lemon and then add them straight in a stainless steel or ceramic pot full of water (never aluminium as it taints the flavour). It needs to be large enough to comfortably hold the artichokes. Add oil, vinegar, wine and bay leaves. Bring to a simmer and cook for approximately 25-35 minutes partially covered, the cooking time depends on their size. Check that they are done by pulling away a leaf, or pierce with a sharp knife through the stalk base which should be soft.
Lift the artichokes out of the water and drain upside down on a plate with kitchen towel. Once cool enough to handle remove the centre choke and discard, using a spoon. You will be left with the cooked artichoke heart, surrounded by the prepared outer leaves. The prepared artichokes can be kept at room temperature until ready to eat. Make the dressing for the centre of the artichoke.
Serve one artichoke per person on a plate: spoon the tomato dressing in the centre of the artichoke. Place a large bowl in the middle of the table as a receptacle for the discarded leaves as they are eaten and enjoy.
Tomato Vinaigrette
Ingredients
1 tbsp smooth Dijon mustard
1/2 tbsp red wine vinegar
1 pinch of brown sugar
5-6 tablespoons extra virgin olive oil
1 banana shallot, peeled and finely diced
2 tomatoes, score and submerge in hot water to remove the skins
handful of parsley, finely chopped (or other herbs)
season to taste
Method
To make the dressing ~ take a small bowl and a small whisk add the Dijon mustard, and whisk in the red wine vinegar, allowing the dressing to thicken. Next add the sugar and the olive oil, whisking continuously so the dressing emulsifies. Finally, add the shallot, tomatoes and herbs, then season to taste. Set aside until you are ready to serve.
