Artichoke with salsa verde and tahini

Method

I love artichokes, especially the idea that they are really flowers about to bloom. There are many different varieties, but Violette works well for this slightly pickled giardiniera-style dish. Early in the season, artichokes’ skin is soft and easy to cut, creating a perfectly edible leaf after they are cooked. For the artichokes 1. To clean the artichokes, peel off the first layers of leaves. When they start getting softer, cut about a third off the top of the artichoke. 2. Then, take a small knife and peel the stem and around the core of the artichoke. Finally, with a small teaspoon, remove the choke (the hairy bit in the core). 3. Rub the artichoke with lemon juice and leave it in a bowl with water and more lemon juice. You need just enough water to cover the artichokes, and make sure there is plenty of lemon juice so the artichoke does not go brown. 4. Sauté the artichokes together with smashed garlic in olive oil, avoiding any colouration. Add the wine and reduce the liquid to one third. 5. Add vinegar, sugar, 150ml of water, peppercorns, and parsley stems and cook for 5–10 minutes on low heat until the artichoke is tender. Check by inserting a knife into the core. It should be soft but not so soft that it falls apart. 6. Allow the artichokes to cool. For the tahini dressing 7. Put all the ingredients into a blender and mix until the texture is smooth and fully blended. For the salsa verde 8. Put all the ingredients into a blender and mix until the texture is smooth and fully blended. To assemble 9. Spoon 2–3 serving spoons of tahini dressing onto the plate and tap the plate gently on the bottom so the dressing spreads out over the surface. 10. Take the steamed artichokes and put them into a mixing bowl. Dress them with 2–3 large spoonfuls of the salsa verde. 11. Place an artichoke in the centre of each plate and serve straight away.