Globe artichokes are members of the thistle family and have always been considered a delicacy. They contain an acid called cynarin that provides a vaguely sweet aftertaste. If left to grow, the artichoke can develop into a large, stunning purple-blue flower.
Ingredients
| 4 medium | Globe artichokes (Main) |
| 3 cups | Bread, 3cm square cubes |
| ½ cup | Extra virgin olive oil |
| 0 to taste | Sea salt and cracked black pepper |
| 6 small | Cherry tomatoes, halved |
| 8 | Pitted black olives, halved |
| ½ cup | Basil leaves |
| ¼ cup | White wine vinegar |
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Directions
- To prepare globe artichokes, first trim the stems about 3cm from the base. Boil the artichokes in a large saucepan of water to which a good squeeze of lemon juice has been added to prevent discolouration. Cook for 15-25 minutes, depending on the age and size. They are cooked when an inside petal can be pulled away easily. Turn upside down to drain. Remove the tough outer leaves and the fuzzy choke inside.
- Halve the artichokes lengthwise.
- Place the bread cubes and artichokes in a large bowl. Drizzle with 3 tablespoons of oil. Toss gently to combine. Place in a roasting dish. Season. Grill for about 7-8 minutes or until lightly browned, turning halfway through cooking.
- Return to the bowl. Combine with the tomatoes, olives and basil. Whisk the remaining oil and vinegar to combine and drizzle over the salad.
