RECIPE / RALPH SCHELLING

Artichokes with vinaigrette

It’s artichoke season and though these vegetables can be tricky to prepare, our Swiss chef offers an easy option for a smart-looking and tasty starter that can be steamed or boiled. Once cooked, pluck the leaves from the artichoke, dipping the fleshy end into the vinaigrette and pulling away the tender part with your teeth (discard the tough bit). When all the outer leaves are gone you can spoon out the “heart” – save some dip for this bit.

• Ingredients:
• 4 large artichokes
• 50 g mustard
• 10 ml white wine vinegar
• 5 g cane sugar
• 5 g salt
• 30 ml mild olive oil
• 1 tbsp chopped parsley
• 1 red onion, finely diced
• 2 tbsps chives, finely chopped
• Pepper

• Method for the artichokes:
• 1. Cut off the stems of the artichokes half an inch from the stalks. Cut the upper third of the leaf tips with kitchen scissors or a (really) sharp knife.
• 2. Place artichokes side by side in a pot, pour enough water to cover them by half and add salt. Put a lid on and bring to a boil, then simmer over medium heat for between 30 and 40 minutes, depending on size. To check (after half an hour) you can pluck off an outer leaf to taste – when these fall off easily, the artichokes will be done.
• 3. Remove the artichoke heads from the pot, turn them upside down and drain. Enjoy lukewarm or cold.

• Method for the vinaigrette:
• 1. Mix mustard and vinegar and add the sugar and salt. Slowly add the oil, drop by drop, while stirring with a whisk to make a glossy mixture. Add the parsley, onions and chives and season.