Saucy Chef Recipe of the Month August 2015
SALAD: ARTICHOKE HEARTS & PARMESAN CHEESE
Best to use fresh home grown baby artichokes if possible Then you don’t have to remove the choke.
Do yourself a favour in Spring or Summer, and plant Globe Artichokes in your garden. The foliage is very pretty and you will have fresh artichokes on hand when you need them! The plants will last, and produce artichokes for up to 5 years
Ingredients: Serves 6
Freshly picked baby globe-artichokes (trim excess leaves, peel and quarter.
Keep 5 cm of the stem on.) 8
Lemon juice freshly squeezed. 2 tblsp
Olive oil (extra virgin best quality!)
One can use walnut oil instead, for a lovely nutty flavour! 3 tblsp
Salt and freshly ground black pepper. to taste
Parmesan shavings. 8-10
Fresh thyme (for garnish) a few sprigs
- Trim and peel, then quarter the artichokes and place immediately into cold water with a little lemon juice, to prevent the hearts from discolouring.
- Using a bamboo steamer, steam the hearts for about 12-15 minutes until tender when using the point of a sharp knife. Salt and pepper lightly to taste.
- Whisk the lemon juice and the oil together in a bowl, until emulsified. Add the artichoke hearts and toss well but gently to coat them.
- Arrange the artichokes on a pretty salad platter pour over the excess dressing, and grind over a little more pepper. When cooled sufficiently arrange the parmesan shavings over the artichokes, garnish with a few sprigs of fresh thyme, and serve while still luke warm.
- They can also be served on freshly toasted ciabatta slices 2 cm thick, with garlic rubbed on one side, and drizzled with a little more oil, as a starter snack (called bruschetta)
- This is an ideal, light, lunchtime salad served with your favourite dry white wine.