Steamed Artichoke with Caprese served on a Bitter Vegie Salad

This combo is GOLDEN! The flavours are amazing and I didn’t know making artichoke was this easy. It always seemed a very scary vegetable (it is actually a flower… even scarier!) but it’s really delicious with a (vegan) aoli or even truffle mayo of you happen to have some on hand.


December 12, 2017
: 1
: 10 min
: 25 min
: 35 min
: easy


  • 1 artichoke
  • lemon
  • 1/2 punnet of cherry tomatoes, halved
  • handful basil
  • balsamic vinegar
  • pepper & salt
  • 25g rocket salad
  • bunch of asparagus
  • Step 1 Prepare artichokes for steaming by snapping off the tough outer leaves. Now cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen scissors. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration.
  • Step 2 Prepare your steam basket and boil water. Now add the artichoke to the steam basked stem side up and cover the pot. Steam for 25 min until soft.
  • Step 3 In the meanwhile, cut the stems of the asparagus and roast them in a pan with some water or oil.
  • Step 4 Halve the tomatoes and mix them with chopped basil, balsamic vinegar and salt & pepper to taste.
  • Step 5 Assemble the salad on a plate. Add the rocket with asparagus and drizzle with balsamic vinegar or glaze.
  • Step 6 Be careful while taking out the artichoke and add it on top of the salad. Cut out the heart (but eat it, itโ€™s delicious!) and add the caprese salad in the middle of the artichoke.
  • Step 7 Enjoy!

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