Our Produce

Produce_LR_Broccolini_Tag_2D_Garlic and Cashew_Front

Produce_LR_Calypso_single fruit with label_2D

Produce_LR_Midnight Beauty_Grape Pouchbag_2D_Front and Back

Australian Grown Fruit & Vegetables

View All Produce

About Us

Import/Export With Us

Artichoke With Caper Vinaigrette And Parsley Crumbs Recipe

Prep Time

20 mins
Cook Time

40 mins
Course

Read Recipe

Ingredients List

Perfection Fresh Australia Serves 4 people

[{id=48447115794, createdAt=1622994936785, 1='{type=string, value=Artichoke with Caper Vinaigrette and Parsley Crumbs}', 2='{type=string, value=4 Globe Artichoke }', 3='{type=string, value=1 lemon halved}', 4='{type=string, value=100 ml extra virgin olive oil [[Caper Vinaigrette]]}', 5='{type=string, value=1 lemon rind finely grated, juiced [[Caper Vinaigrette]]}', 6='{type=string, value=1 tsp dijon mustard [[Caper Vinaigrette]]}', 7='{type=string, value=1 small garlic clove crushed [[Caper Vinaigrette]]}', 8='{type=string, value=2 tbs baby capers drained [[Caper Vinaigrette]]}', 9='{type=string, value=2 tbs olive oil [[Parsley Crumbs]] }', 10='{type=string, value=1 1/2 cups fresh breadcrumbs (made from 3 thick slices sourdough bread) [[Parsley Crumbs]]}', 11='{type=string, value=3 tbs chopped flat-leaf parsley [[Parsley Crumbs]]}'}]

hs_access_rule_ids=[]

hs_access_rule_type=Optional.empty

hs_child_table_id=0

hs_created_at=1622994936785

hs_deleted_at=0

hs_id=48447115794

hs_initial_published_at=1716334868540

hs_internal_updated_at=0

hs_is_edited=false

hs_published_at=1746418887218

hs_updated_at=0

hs_updated_by_user_id=70793281

ingredient_1=4 Globe Artichoke

ingredient_10=3 tbs chopped flat-leaf parsley [[Parsley Crumbs]]

ingredient_2=1 lemon halved

ingredient_3=100 ml extra virgin olive oil [[Caper Vinaigrette]]

ingredient_4=1 lemon rind finely grated, juiced [[Caper Vinaigrette]]

ingredient_5=1 tsp dijon mustard [[Caper Vinaigrette]]

ingredient_6=1 small garlic clove crushed [[Caper Vinaigrette]]

ingredient_7=2 tbs baby capers drained [[Caper Vinaigrette]]

ingredient_8=2 tbs olive oil [[Parsley Crumbs]]

ingredient_9=1 1/2 cups fresh breadcrumbs (made from 3 thick slices sourdough bread) [[Parsley Crumbs]]

name=Artichoke with Caper Vinaigrette and Parsley Crumbs

[{group=UNSET, ingredient=0}, {group=UNSET, ingredient=1716334868540}, {group=UNSET, ingredient=0}, {group=UNSET, ingredient=false}, {group=UNSET, ingredient=1746418887218}, {group=UNSET, ingredient=70793281}, {group=UNSET, ingredient=4 Globe Artichoke}, {group=UNSET, ingredient=1 lemon halved}, {group=Caper Vinaigrette, ingredient=100 ml extra virgin olive oil}, {group=Caper Vinaigrette, ingredient=1 lemon rind finely grated, juiced}, {group=Caper Vinaigrette, ingredient=1 tsp dijon mustard}, {group=Caper Vinaigrette, ingredient=1 small garlic clove crushed}, {group=Caper Vinaigrette, ingredient=2 tbs baby capers drained}, {group=Parsley Crumbs, ingredient=2 tbs olive oil}, {group=Parsley Crumbs, ingredient=1 1/2 cups fresh breadcrumbs (made from 3 thick slices sourdough bread)}, {group=Parsley Crumbs, ingredient=3 tbs chopped flat-leaf parsley}]

4 Globe Artichoke
1 lemon halved

Caper Vinaigrette

100 ml extra virgin olive oil
1 lemon rind finely grated, juiced
1 tsp dijon mustard
1 small garlic clove crushed
2 tbs baby capers drained

Parsley Crumbs

2 tbs olive oil
1 1/2 cups fresh breadcrumbs (made from 3 thick slices sourdough bread)
3 tbs chopped flat-leaf parsley

step by step instructions

To prepare the artichokes; Squeeze the lemon into a bowl of cold water. Trim the artichoke stem leaving about 7cm attached to the flower. Use a potato peeler too peel the outer layer of the stem. Cut 2cm off the top of the artichoke. Peel and discard 3-4 layers of the outer leaves, so the pale yellow-green leaves are exposed. Cut artichokes in half lengthways. Use a small teaspoon to remove and discard the choke (furry part). Put the artichoke in the bowl of water to stop it browning. Repeat with remaining artichokes.
To cook the artichokes; Bring a large saucepan of salted water to the boil. Drain artichokes and add to the pan. Use an upturned plate to place over artichokes to hold them down under the water. Simmer for 15-20 minutes or until tender. Carefully transfer to a large plate.
Meanwhile, for the parsley crumbs, heat oil in a frying pan over medium-high heat. Add breadcrumbs, cook, stirring until light golden. Transfer to a bowl, stir in parsley.
Wipe the pan clean, whisk all the vinaigrette ingredients together with salt and pepper. Pour into warm pan and shake over low heat until warm. Pour the dressing over the warm artichokes. Scatter over the crumbs and serve.

To prepare the artichokes; Squeeze the lemon into a bowl of cold water. Trim the artichoke stem leaving about 7cm attached to the flower. Use a potato peeler too peel the outer layer of the stem. Cut 2cm off the top of the artichoke. Peel and discard 3-4 layers of the outer leaves, so the pale yellow-green leaves are exposed. Cut artichokes in half lengthways. Use a small teaspoon to remove and discard the choke (furry part). Put the artichoke in the bowl of water to stop it browning. Repeat with remaining artichokes.
To cook the artichokes; Bring a large saucepan of salted water to the boil. Drain artichokes and add to the pan. Use an upturned plate to place over artichokes to hold them down under the water. Simmer for 15-20 minutes or until tender. Carefully transfer to a large plate.
Meanwhile, for the parsley crumbs, heat oil in a frying pan over medium-high heat. Add breadcrumbs, cook, stirring until light golden. Transfer to a bowl, stir in parsley.
Wipe the pan clean, whisk all the vinaigrette ingredients together with salt and pepper. Pour into warm pan and shake over low heat until warm. Pour the dressing over the warm artichokes. Scatter over the crumbs and serve.