Warm Artichoke Salad - cooking recipe

Ingredients

2 None lemons, halved
6 None fresh whole artichokes
2 cloves garlic, bruised
1/3 cup balsamic vinegar
1/2 tsp brown sugar
2 tsp extra-virgin olive oil
1 head radicchio, leaves separated
9 oz cherry tomatoes, halved
3/4 cup pitted green olives

Preparation

Fill a bowl with water and squeeze lemon juice into it. Drop lemons into water as well. Bring a medium saucepan of salted water to a boil.
Remove leaves from bottoms of artichokes to about halfway up stem, until exposed leaves are a light yellow green in color. Place into lemon water to prevent discoloring.
Transfer the artichokes and 1 lemon from bowl of water to the boiling saucepan and boil for 8 mins, until tender. Drain well.
Trim artichoke stalks to 4 inches in length. Using a peeler or small sharp knife, trim woody part from around stalk and bottom. Dip into lemon water.
Cut top half off artichoke to expose the choke (the hairy part). Remove choke with teaspoon and discard. Halve the artichokes lengthwise. Place into lemon water while you repeat with remaining artichokes.
Place garlic, vinegar and sugar in small saucepan on medium-high heat. Simmer for 6 mins, or until syrupy. Remove from heat; discard garlic and add oil. Season with salt and pepper to taste. Whisk to combine.
Arrange radicchio leaves on platter. Top with tomatoes, olives and artichokes. Drizzle with dressing.