Cold starter : Artichokes in a lemongrass sauce

Artichauts bretons, vinaigrette à la citronnelle

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Preparation of the recipe

1/ Squeeze 2 of the lemons. Remove the stalks of the artichokes.
Cover them with water, add the lemon juice, a little coarse salt, and kaffir lime leaves, and cook at a slow boil for 20 to 30 minutes, depending on the size of the artichokes.

2/ Prepare the vinaigrette. Use only the bulb of the lemongrass, cut it in thin rounds, then chop.
Squeeze the two remaining lemons and sieve the juice to remove the seeds.
Combine the oil and lemon juice, then add salt, Szechuan pepper, and the lemongrass.
Set aside.

3/ When tje artichokes are cooked, turn them over the drain then well. Put the vinaigrette in 4 small bowls.

4/ Eat the artichokes, leaf by leaf, seasoning each with the vinaigrette.
If you prepare this dish in advance, take the artichokes out of the refrigerator 1 hour before serving.

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Chef's comments The aroma of the kaffir lime highlights the slightly bitter taste of the artichokes. Here a flavor from a foreign land is added to a typical product of Brittany to produce a refreshing taste.

Philippe Delacourcelle

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