Method

Recipe and image courtesy of 5aday.co.nz

Wash artichokes, trim stems and remove loose outer leaves. Remove the sharp leaf tips

Cut darker green portion of leaves off the top half of artichoke; discard

Cut off stem and trim away any remaining green from base

Bring a large pot of lightly salted water to boiling; add artichokes. Return to boiling; reduce heat. Simmer covered for 20 to 30 minutes, or until a leaves pull out easily

Place artichokes in a large bowl of ice cold water and cool completely, then drain. Place artichokes upside down on paper towels

Cut artichokes in half from top through stem; use a spoon to scoop out the fibrous cores, leaving the hearts and leaves intact

Grill on BBQ, cut-side down for about 5 minutes

For tarragon dressing, mix the oil, vinegar, spring onions, mustard and tarragon in a jar. Cover and shake well. Season to taste with salt and pepper

To serve place artichokes cut side up on a serving platter

Pour half of the tarragon dressing over artichokes

Serve with lemon wedges and remaining dressing