WHOLE ARTICHOKES WITH STEAMED ASPARAGUS, PROSCIUTTO

FOR THE ARTICHOKES:
8 Closed firm fresh Artichokes, trimmed and stalks peeled
Lemon juice
Few stalks Parsley
Few sprigs thyme
2 cloves garlic
Sea salt
Few black peppercorns
water
FOR THE DRESSING:
Extra virgin olive oil
Balsamic vinegar
Fresh chopped garlic
Few thyme leaves
Salt and freshly ground Pepper
TO SERVE:
2 bunches Asparagus, trimmed and Steamed
Extra virgin olive oil
Thinly sliced prosciutto
Freshly shaved parmesan Cheese

TO COOK THE ARTICHOKES:
Rub the artichokes all over with lemon juice to prevent them discoloring and place in a large saucepan with the parsley, thyme, sea salt, peppercorns, and enough water to half cover them. Bring to the boil, then reduce the heat and simmer over low heat for about 15 minutes, or until a knife easily pierces their stalks. Remove and set aside to drain and cool.

TO MAKE THE DRESSING:
Combine all the dressing ingredients to taste in a screw-top jar.

TO SERVE:
Place 2 whole artichokes on each serving plate with some asparagus and drizzle over a little olive oil. Shave over some parmesan cheese and serve at once with slices of prosciutto and a small dish of dressing for dipping.

VARIATION:
Roasted red capsicums and rocket leaves may be substituted for artichokes when not in season.

Servings: 4
Chrissie Juillet, La Passion du Fruit, Surry Hills, NSW
Bon Appetit - Exec.Chef Magnus Johansson
Source: Vogue March 1994 - ARTICHOKES