Bitter leaves, sweet pomegranate and salty Manchego are the perfect foil for gently pan-fried marinated artichokes.
Ingredients
Method
1.Heat 1 tbsp oil in a large frying pan over medium-high heat. Add artichokes and cook, turning, until golden (2 minutes each side). Add garlic and cook, stirring continuously, until fragrant (30 seconds). Remove from pan and keep warm.
2.Add remaining oil to pan and increase heat to high. Add kale and cavolo nero, and cook, tossing, until warm and wilted (2-3 minutes). Return artichokes to pan.
3.Place vinegar, pomegranate, onion and tarragon in a small bowl and stir to combine.
4.Place cavolo nero mixture and radicchio on a plate. Spoon over dressing and sprinkle with Manchego to serve.
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