Takes 5 minutes + 1.5hrs for artichoke broth; Makes 2 Dirty Artichoke Martinis
Ingredients and Method for Artichoke Broth (Make this first)
- 3 large artichokes, spiky leaf tips and fibrous stem cut off
- 10 cups water
- Juice of 1 lemon
- 1 tbsp garlic powder
- 2 glugs good olive oil
- Fine sea salt (2-3 tbsp to salt your water)
In a large pot or dutch oven, place your artichokes stem side down. Pour in water and bring to a boil.
Salt the water and add your lemon, oil and garlic. Once the pot comes to a boil turn it down to a low simmer with a lid cracked for 1hr and 10 min. Turn your artichokes often.
Once tender, take out the artichokes (and hopefully eat them by dousing each delicious leaf/heart in butter). Meanwhile, let the liquid cool. Once it’s safe to handle, strain it and refrigerate to use for the martini.
You could also freeze this broth and just thaw ahead of time if making the drinks on another day.
Ingredients for Dirty Artichoke Martini
- 3 oz reserved, chilled artichoke broth (see above)
- 1 oz olive juice + olives (I used castelvetrano)
- Juice of half a lemon, zest of a whole lemon
- 4 1/2 oz vodka
- 1 sprig fresh tarragon
- Ice
- Salt (to rim glass)
- Baby artichokes (optional as garnish)
Method
On a flat plate, sprinkle some salt and the lemon zest.
Use a part of the lemon to juice the rims of your martini glasses then dip in the lemon salt.
Add ice half way up your cocktail shaker.
Pour in vodka, broth, olive juice, lemon juice and tarragon sprig. Shake vigorously for at least 30 seconds.
Pour the two cocktails, up.
Garnish with lemon zest, olives, tarragon and baby artichokes (if using).
Enjoy immediately and often.
Perhaps you like a good cocktail? Same. Try these:
- Fig and Cotton Candy Martini
- Ginger Peach Smash
- Blood Orange and Elderflower Spritz
- Cranberry Old Fashioned
- Watermelon & Tarragon Mojito
