4 large artichokes
Sauce
Large bunch of mixed herbs – parsley, tarragon, watercress
1 bunch chervil
2 cornichons (gherkins) finely chopped
6- 8 chives
1 tablespoon capers
4 tablespoon olive oil
1 tablespoon tarragon vinegar
lemon juice
Wash artichokes and trim. Place chokes in a pan of boiling salted water (or steam) until cooked – about 30 mins boiling. Remove chokes and drain upside down.
For the sauce:
Finely chop all the herbs. Add the capers, cornichons, then oil, vinegar and a dash of lemon juice. Serve the chokes hot with the sauce for dipping.