Artichokes in Vinaigrette

by Michelle

Mother’s Day takes on a whole new meaning when your children have moved away from home.

I am sitting in my kitchen at the farm remembering my Mother’s Day the year the girls were 10 years old. Ralph was away on a business trip in Newfoundland. He had left them “in charge” of making sure that I had a wonderful day.

It was adorable! I woke up to find paper hearts lining my path to the kitchen. There in the middle of the kitchen floor were 3 little girls curled up like kittens and sound asleep They were afraid that I would get up before them and start making breakfast! 

This year Sara is away on a holiday. Meaghan is in Calgary. Just when I thought that Mother’s Day would be celebrated over the phone, Kaitie called to tell me to pick her up Friday at the airport. 

I am thrilled. Mom and Dad will come and spend the day with us. Kate, Mom and I will cook…bliss

Whenenever, Kaitie and I cook together I try to teach her something new. Artichokes can be difficult and since giant globe artichokes are available I thought we would have a go! 


makes 4 servings

4 artichokes

3 lemons

2 cloves of garlic, peeled and sliced thin

1 fresh red chilli

1/4 cup extra virgin olive oil

sea salt and freshly ground pepper

Artichokes discolor quickly, so every time you expose a new area, rub it with lemon juice.

Remove the zest fom 2 lemons and set aside

Juice 1 of the “bald” lemons and place the juice in a medium sized bowl filled with cold water

Trim the artichokes by first snapping off all of the tough outer leaves. Next slice off the upper half exposing the choke.

make sure you are rubbing the exposed areas with lemon juice

Using a pairing knife of a small spoon take out the hairy choke.

Peel the stem making sure not to waste any of it.

Slice the artichoke in half length ways and place in cold water and lemon juice mixture

When all of the artichokes have been prepped, place a large skillet over medium high heat.

Add olive oil…when oil is hot taking artichoke hearts directly from water bath to the skillet.

Cover with a lid and saute, shaking the pan occasionly The water acts as a braising medium and helps to caramelize the hearts. Be careful when you remove the lid because there will be a lot of sputtering

 When artichokes have browned on first side turn them over. Saute for another 3 minutes.

Remove from heat and add garlic, chilli, sea salt and pepper.

Toss the pan several times, allowing the heat of the oil to cook the garlic.

Place 2 halves on each plate…squeeze some fresh lemon juice over each and garnish with lemon zest.

To die for!!!!!!!!!!!!