Braised artichokes with tomato vinaigrette

• 1 cup (250ml) fresh lemon juice
• 2 cup (500ml) water
• 8 small globe artichokes (800g)
• 3 clove garlic
• 1 1/2 cup (375ml) olive oil
• 4 (sprigs) fresh thyme
• 2 tablespoon roasted pine nuts
• 1/4 cup loosely packed fresh chervil sprigs

• 3 large tomatoes (660g)
• 1 small clove garlic
• 1 teaspoon dijon mustard
• 1/4 cup (60ml) olive oil
• 2 tablespoon sherry vinegar

Braised artichokes with tomato vinaigrette

• 1

  Combine ⅓ cup of the juice and the water in large bowl to make acidulated water. Trim artichoke stems to 8cm (3¼ inches); peel stems. Remove tough outer leaves. Dip artichokes in acidulated water. Cut each artichoke into quarters or halves depending on their size; use a teaspoon to scoop out and discard furry chokes. Place the artichoke in acidulated water.

• 2

  Preheat oven to 180°C/350°F.

• 3

  Combine peeled thinly sliced garlic, oil, thyme and remaining juice in medium saucepan; bring to a simmer. Pour mixture into large baking dish.

• 4

  Drain artichokes; add to dish. Cover tightly with two layers of foil; bake about 45 minutes or until artichokes are tender. Cool, covered, in braising liquid.

• 5

  Meanwhile, make tomato vinaigrette. Using a small sharp knife, cut a cross in the base of each tomato; drop tomatoes into medium saucepan of boiling water. Boil about 30 seconds or until skins begin to come away drain. Transfer tomatoes to bowl of iced water; stand until cool. Peel away skins. Cut tomatoes in half; discard seeds. Chop tomato flesh finely. Crush peeled garlic, whisk in medium bowl with mustard, oil and vinegar until combined. Stir in tomato, stand 15 minutes; season to taste.

• 6

  Serve artichokes with tomato vinaigrette; sprinkle with coarsely chopped pine nuts and chervil.