Serves: 2 as a side dish
Prep time: 30-40 mins
Cooking time: 5 mins
6 medium sized Globe artichoke
2 lemons,1 juiced, 1 halved
1 tablespoon olive oil
For the lemon tofu mayo:
300g silken tofu
1 tablespoon olive oil
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon Dijon mustard
2 teaspoons white miso
2 teaspoons rice vinegar
For the salad:
30g rocket, torn
20g pea shoots
5g fresh mint, leaves picked, finely sliced
½ tablespoon olive oil
Fill a small bowl with cold water and the lemon juice and set aside.
Rinse your artichokes under cold water to remove any dirt.
Pat dry with kitchen paper towel.
Working one at a time remove any stray leaves from the stem of the artichoke.
With a sharp knife cut about 2 ½ cm off the top of the artichoke.
Remove the fibrous end of the stem with your knife, leaving 2 ½ cm left on the artichoke.
Be sure to rub a lemon onto the exposed end of the stem.
Peel the outer skin from the remaining stem to reveal the lighter coloured flesh.
Peel off 5-6 layers of external leaves from the artichoke, snapping off the leaves and discarding, until you reach the inner layer of leaves that are looking fresh and white at the base.
With a sharp knife cut off the remaining crown of leaves around where the green part finishes and the whitish part begins, discarding the crown.
With a teaspoon scrape out the choke, this is the furry inedible centre part.
Rub exposed areas with lemon.
Using a paring knife, trim off any remaining bits of leaves around the edges of the heart.
Cut heart length ways into 8 pieces.
Again, rub exposed areas with lemon, then place in bowl of cold water.
Add all the ingredients for the lemon tofu mayo in to a food processor or blender and combine until smooth.
Pour into a bowl and set aside.
Add olive oil to a medium sized sauté pan over a medium heat.
Drain artichoke heart segments and pat dry on kitchen paper towel.
Add artichokes to the hot pan and cook for 5 mins or until coloured all over and al dente.
Remove from the pan to a small bowl, season to taste and set aside to cool slightly.
In a medium sized mixing bowl add the rocket, pea shoots, mint and olive oil and toss to combine, season to taste.
Add the artichoke heart segments and toss to combine.
Assemble the salad onto plates or bowls and drizzle over the lemon tofu mayo and serve.