This is a simple but delicious recipe perfected on the barge and written by long-time friend & barge Chef, Hazel Young. It is published with her permission from her book “A Week on the Water”. Email Dannielle if you’d like to buy a copy!!
Step One
6 artichokes, stemmed
juice of 1 lemon
1.2 tsp of salt
Bring a large saucepan of salted water to the boil, add the lemon juice and artichokes, placing a plate on top to keep them submerged. Bring back to boil and simmer, approx. 30 minutes for large globe artichokes, 15-20 mins, if small Mediterranean variety.
Step Two
8 tbsp olive oil
4 spring onions, finely chopped
4 tbsp white wine
4 tbsp white wine vinegar
1/2 tsp Dijon mustard
pinch of sugar
1 tbsp finely chopped parsley
Heat 1 tsp of the oil in a small saucepan, add the spring onion and cook over low heat for 5 mins. Leave to cool slightly then add the white wine, vinegar, mustard and sugar. Gradually whisk in the remaining oil. sEason well with salt and pepper and stir in half the parsley. Place an artichoke on each plate, gently prising the leaves to open a little and spoon in the dressing. Drizzle some over the top, and around the plate. Sprinkle a little parsley to decorate. Pour the remaining dressing into small bowls to dip the leaves.
