GLOB ARTICHOKES

Artichoke and Lemon Salad
serves 4

INGREDIENTS

• 4 lemons
• 6 small or 4 large golbe artichokes
• 2 tbsp white wine vinegar
• 150g (5.25oz) almonds, lightly toasted
• 125ml (4.5fl oz) oilseed rape oil
• Juice of two extra lemons
• 2 tbsp fresh thyme leaves

METHOD

1. Wash the leomns and place in a saucepan with enough water to cover them. Cover with a lid and cook on high heat for 30 minutes. Drain and cool.
2. Put the artichokes in a large saucepan, cover with water and add the vinegar. Cook for 20-30 minutes depending upon size - when ready the leaves shold come away easily.
3. Remove the outermost leaves if they are tough and trim the neds of the stalks.
4. Cut the artichokes in half vertically and remove the hairy section from the centre. Place the artichoke halves in a largesalad bowl.
5. Cut the boiled lemons in half, scoop out the pulp and discard.
6. Cut the lemon skins into segments and add to the artichokes.
7. Sprinkle over the almonds and dress with oil, lemon juice and thmye.

www.wfu.org.uk