Baby artichoke and Manchego salad
Artichokes seem a chore to prepare, but this is only the case when they’re more mature and fibrous. It takes seconds to peel the outer layers of young ones.
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Serves
4
Cooking Time
Prep time 20 mins
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4
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young globe artichokes
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1 tbsp
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lemon juice
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¼ cup
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(firmly packed) dill sprigs
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60 gm
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Manchego, shaved
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| Sour orange dressing |
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Juice
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of 1 orange, strained
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1 tsp
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sherry vinegar
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1 tbsp
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extra-virgin olive oil
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1
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Remove outer leaves until heart is exposed. Peel green layer from stalk, then remove choke with a spoon and discard. Place lemon juice in a bowl and shave artichoke, using a mandolin, into bowl, tossing to coat in lemon juice and prevent discolouration, set aside.
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2
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For sour orange dressing, combine ingredients in a bowl and season to taste.
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3
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Drain artichokes of excess lemon juice, add dill and toss to combine. Pour over dressing, toss lightly, season to taste and serve immediately scattered with Manchego.
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Drink Suggestion Aromatic white Rueda.
RECIPE Lisa Featherby
PHOTOGRAPHY Ben Dearnley
STYLING Lisa Featherby and Vanessa Austin
DRINK SUGGESTION Max Allen