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Globe artichokes with orange blossom and wild thyme

Name: Globe artichokes with orange blossom and wild thyme
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 2 large lemons, halved; 6 globe artichokes; Zest of 1⁄2 orange and juice of 1 orange; 3 sprigs thyme, leaves picked; 1 tbsp. sherry vinegar; 3 tbsp. olive oil; 1⁄2 tsp orange blossom water (optional); 1⁄2 tsp salt

Try this triple-tested artichoke recipe - a stunning Summer starter with an exotic note.

By The GH Kitchen TeamPublished: 05 June 2014

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Yields:

6 serving(s)

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Cal/Serv:

Ingredients

2 large lemons, halved
6 globe artichokes
Zest of 1⁄2 orange and  juice of 1 orange
3 sprigs thyme, leaves picked
1 Tbsp. sherry vinegar
3 Tbsp. olive oil
1⁄2 tsp orange blossom water  (optional)
1⁄2 tsp salt

Directions

1. Step 1
  Bring a large pan of water to the boil with the juice and shells of the lemons. To prepare the artichokes, trim about 3mm (1⁄8in) off the tops of the pointed artichoke heads. Snap the stalks from the heads and trim the bottom of the artichokes so they'll sit upright when served. Pull off the first rows of small outer leaves near the base and, using scissors, snip the sharp tips off the remaining leaves. Add to the pan of water, weighing them down with a colander and saucepan lid, if necessary, so they're fully submerged. Boil for 25-30min or until a knife easily pierces the base. Drain and set aside to steam dry.
2. Step 2
  Whisk together the remaining ingredients to make the dressing.
3. Step 3
  To serve, put the artichokes on serving plates with the dressing in a bowl alongside. To eat, pull off the leaves one by one, dip into the dressing and scrape the soft flesh off the base with your teeth. Avoid the fibrous choke (scrape away the fibres with a small spoon when you get to them), but enjoy the tender, meaty heart beneath.
  
  Try these other recipes:
  
  Artichoke and mushroom lasagne
  
  Nut-baked goat's cheese salad
  
  Thyme tomatoes

Cook's tip

Lemon juice stops the artichokes going brown while cooking.

Per Serving:

Calories: 80
Fibre: 5 g
Total carbs: 4 g
Sugars: 2 g
Total fat: 6 g
Saturated fat: 1 g
Protein: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time