The Artichoke Theory- Whole Globe Artichokes in a Lemon & Garlic Vinaigrette
Serves: Serves 2
  • 1 globe artichokes
  • 45ml or about ¼cup juice of lemon (more or less to taste)
  • 30ml or 2 tablespoons of olive oil (more or less to taste)
  • 1 small garlic clove- minced
  • 1 bay leaf
  1. Turn the globe upside down and tap it so that you can release any insects, worms and other dirt. rinse in and out under cold water.
  2. Prep the globe according to likes: You could leave the petals untouched or trim off the thorny bit with a scissor. It’s also good to remove the really small “loose” looking leaves around the bottom. Regarding the stem, some people like to trim most of it off while others keep it. I like to cut most of it off (with only about 1 inch of it left- if that). This also helps the artichoke stand up tall when plated.
  3. Fill a large pot almost halfway with water and add the bay leaf
  4. Add the steaming basket with the artichoke, cover and bring all to a boil
  5. Once boiled reduce and let it simmer for about 20-45 minutes depending on the size of the artichoke. You will know when your artichoke is ready by checking the outer petals. They will be tender and will come off easily. You can also test the tips by biting on to check for tenderness
  6. While the artichoke is cooking prep the dressing by mixing the lemon juice, olive oil and finely minced garlic. You may also want to add some finely chopped coriander, parsley, basil or any other herb you fancy. Set aside
  7. Once your artichokes are ready, serve them warm, centered in a plate and drizzled with the dressing.
  8. Pull a petal off the artichoke and bite onto the fleshy bit at the thicker end of the petal, in a dragging motion so you get all the flesh. Discard the petal. Always best to place a separate bowl to discard the petals in.
  9. Keep doing this till you get to the artichoke heart or when there are no petals anymore. You will see an inedible fuzzy bit, using a spoon remove it and discard it. You’re left with the prize. Cut it into pieces dip into the dressing and enjoy!
Recipe by Bethany Kehdy at