Ingredients

4 artichokes
1/4 cup plus 1 teaspoon salt
1 lemon, halved, plus 2 tablespoons lemon juice

Dipping Sauce

¼ cup of extra virgin olive oil
Juice of ½ lemon
2 cloves garlic, crushed
1 tsp oregano
1 tsp basil
Salt and pepper to taste

Method

In a large pot, bring 3 litres of water and 1/4 cup of the salt to a boil.

Place the artichokes on a cutting board.

With a sharp chef’s knife, trim the stem ends off until the bottom is flat.This way, the artichokes can sit upright. Cut the top third from each artichoke and discard.

With kitchen scissors, cut the pointed tip from each of the remaining outer leaves. Discard.

Rub the cut areas with the lemon halves.

Squeeze any remaining juice from the lemon halves and add the juice to the boiling water along with the juiced lemon halves themselves.

Using a slotted spoon carefully add the artichokes to the boiling water.

Top with a heavy pot lid or heat-proof baking dish that will fit inside the pot, so that the weight will keep the artichokes submerged in the water.

Lower the heat and cook at a slow boil until the artichokes are tender, about 20 to 30 minutes.

With oven mitts or pot holders, carefully remove the lid or weighted dish from the top of the artichokes.

With a slotted spoon and with a small bowl or dish held underneath to catch the hot water, carefully transfer the artichokes to a colander set in a sink.

With tongs, turn each artichoke upside down and place in the colander.

Let drain, inverted, until cool enough to handle.

To make the sauce, combine olive oil, crushed garlic, lemon juice, oregano and basil and whisk.

Taste, and add salt and pepper as required.

Transfer to a serving bowl and serve artichokes hot or cold with the dipping sauce

Serves 4 as a side or entre