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Baby artichoke and Manchego salad

Australian Gourmet Traveller Spanish tapas recipe for baby artichoke and Manchego salad.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
Baby artichoke and Manchego salad
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.

Ingredients

  • 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

Method

Main
  • 1
    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.
  • 2
    For sour orange dressing, combine ingredients in a bowl and season to taste.
  • 3
    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.

Notes

Drink Suggestion: Aromatic white Rueda. Drink suggestion by Max Allen

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  • Author: Lisa Featherby