This is the perfect “meze” to share with friends while drinking tsipouro, raki or white wine!
Serves: 6 Prep. time: 20′ Cooks in: 30′ Ready in: 50′
12 lemons, peeled and juiced
1 tbsp Kosher salt
½ cup blanched almonds or pine nuts, toasted
salt, black pepper
For the dressing
½ cup extra-virgin olive oil
½ cup lemon juice
3 tbsp honey
For the artichokes: Rinse artichokes under cold water. Remove external leaves. With sharp scissors remove the thorny tips of leaves. Cut about an inch off of the top of the artichokes. Rub the exposed areas with lemon so that don’t turn brown. Remove the fibrous end of the stem, leaving about an inch left on the artichoke. Remove Rub the stem with lemon. Peel the outer skin from the remaining stem. Keep all artichokes in a bowl of cold water with lemon juice until done. Boil artichokes in a large pan with salted water until tender. Drain.
Cut lemon peel julienne. Boil in a small pan, changing water for 5-6 times. Drain and leave in cold water for 15 minutes with kosher salt. Drain.
Dressing: Whizz all ingredients with some salt and pepper until well combined.
Serve artichokes cut in pieces on a platter, garnish with lemon peel, sprinkle with toasted nuts and drizzle with dressing.
Photo Konstantinos Kafiris – Food styling Elena Jeffrey
Και η συνταγή στα ελληνικά: Αγκινάρες γλυκόξινες