The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Baby artichoke and Manchego salad

You'll need

4 young globe artichokes 1 tbsp lemon juice ¼ cup (firmly packed) dill sprigs 60 gm Manchego, shaved   Sour orange dressing Juice of 1 orange, strained 1 tsp sherry vinegar 1 tbsp extra-virgin olive oil


  • 01
  • 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.
  • 02
  • For sour orange dressing, combine ingredients in a bowl and season to taste.
  • 03
  • 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.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Drink Suggestion

Aromatic white Rueda.

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.