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Artichokes with tomato pesto and tarragon

Boiling artichokes is probably the most ‘pure’ way to prepare and eat them. This simple method brings out the delicate, unique and unadulterated flavour of the artichoke. It is only the dip that requires a little preparation, unless, of course, you are content with just cold butter or a good olive oil and a squeeze of lemon. In this way, a well-cooked artichoke makes for one of the easiest and most delicious starters around, provided you make sure to pick them from the garden or buy them when they are in season and at their freshest.

Ingredients

Artichokes
4 large artichokes
1 lemon, sliced
1 bunch of thyme
4–5 bay leaves, preferably fresh
1 tbsp whole black peppercorns
3–4 tbsp coarse sea salt
Tomato pesto
300 g sun-dried tomatoes in olive oil
80 g coarsely grated Parmesan
70 g roasted almonds
1⁄2–3⁄4 dl lemon juice
300 ml olive oil
½–1 red chilli
1 small bunch of tarragon
2 cloves of garlic
Sea salt and freshly ground pepper

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Instructions

Artichokes

Cut the stems off the artichokes and place them in a saucepan with all the other ingredients, then cover with water. Place a plate on top of the artichokes to keep them submerged. Bring to the boil quickly, then leave the artichokes to simmer for approx. 20–35 minutes, depending on their size. Check if they are tender by trying to pull off an outer leaf – it should come away quite easily. Check further to see if they are tender by scraping the artichoke flesh with your teeth.

Remove the artichokes with a slotted spoon, place them in a colander and let them drain and cool slightly before serving – they taste best when they are just slightly warm.

Tomato pesto

Place the sun-dried tomatoes in a food processor or blender along with the rest of the ingredients. Season with salt and, if desired, a little extra lemon juice. The pesto shouldn’t be too thick and can be on the tangy side. Leave it to rest for at least 1 hour, or preferably overnight. It will keep for about 1 week in the fridge.

Serving

Serve the warm artichokes with the pesto and a sprinkling of fine flaked salt.