Artichokes with Herb Vinaigrette

Ingredients

• 8 baby artichokes
• Salt
• 1 untreated lemon (juice)
• 2 Tomatoes
• 1 Shallot
• 2 Garlic cloves
• 6 tbsp Olive oil
• 3 tbsp white balsamic vinegar
• 1 tbsp freshly chopped parsley
• 1 tsp freshly chopped coriander
• 1 tsp freshly chopped thyme
• 1 tbsp capers
• Pepper (from the grinder)

Instructions

1. 1.

   Wash, trim and simmer the artichokes in salted water with lemon juice for about 15 minutes. For the herb dressing wash the tomatoes, remove the stem ends, score the undersides crosswise and briefly blanch them in boiling water. Shock in cold water, peel, quarter, remove the hearts and dice the flesh.

2. 2.

   Peel and finely dice the shallot and garlic. Mix the oil with vinegar, tomato cubes, onion and garlic cubes, herbs and capers; season with pepper and salt. Arrange the finished artichokes on plates and drizzle with the dressing before serving.