Artichoke with a rhubarb vinaigrette
If there is a day of the week that is my favourite it must be Saturdays. This is usually my foodie day. There is a market and I have time to have a walk around to the fishmonger, The Black Pig Butchers, the market stalls, one of them sells the best chicken sausages and I love to have a look at what the green grocers have on offer.
I got some great produce but it was the green grocer’s produce that caught my eye. I saw the first artichoke, it had wonderful purple tones and I just had to buy one.
Walking home with my artichoke I was thinking of how to cook and it what to eat it with. When I was little my mom used to buy an artichoke if it was just the two of us. She would boil it whole and we would dip the meaty end of the leaves in butter and salt. It is absolutely delicious but I wanted something a bit more fresh, and slightly healthier.
The other green grocer had the first of the forced rhubarb of the season. Forced rhubarb comes from the “rhubarb triangle” in Yorkshire. Rhubarb is grown in warm, long building in complete darkness. The rhubarb is more delicate than the one grown outdoors. I usually put a big terracotta pot upside down on top of my rhubarb and the first one, grown under the pot is always the most delicious!
This rhubarb had a beautiful pink colour and I thought it would be great with the artichoke.
One of my favourite ways to eat rhubarb is in a vinaigrette and the colour of the rhubarb would be spectacular.
preparation time 5 minutes
cooking time 0 minutes
- 1 rhubarb stalk, cut in to fine cubes
- 1 shallot onion, cut fine
- 1 lemon, juice and zest
- 1/2 tsp mustard , I used French mustard as this is all I had at home
- 1 tsp runny honey
- sea salt & pepper
Mix the lemon zest, juice, mustard and honey. When smooth mix with the remaining ingredients and taste with a pinch of sea salt and pepper.
I boiled the artichoke, it is ready when the bottom leaves comes out easily. I arranged the leaves, removed the “beard” and cut the heart in to cubes before adding the vinaigrette.
It is a perfect sharing dish, just tuck in, each leaf is full of flavour and the rhubarb vinaigrette adds a great flavour boost. The vinaigrette is also great with fish and smoked meat. I am so happy the rhubarb season has started!
I am bringing a big plate of this to share with my friends over at Fiesta Friday! Hosted, as always by the lovely Angie and co hosted by the lovely Mila, Milka and Bun and Hilda, Along the Grapevine Come and join the party!