Spring tartines Niçoises

AT A GLANCE

  • Serves 4 people

If you can't find fresh artichokes, substitute store-bought grilled or preserved ones.

  • 2 small globe artichokes
  • 2 eggs
  • 200 gm green beans, trimmed
  • 300 gm cherry tomatoes, halved
  • 2 radishes, thinly sliced
  • 2 tbsp flat-leaf parsley, coarsely torn
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
  • 4 thick slices rye sourdough bread
  • 1 garlic clove, halved
  • For spreading: mayonnaise
  • 300 gm tinned tuna, drained, flaked
01   Remove tough outer leaves of artichokes, halve, remove hairy choke with a teaspoon (discard), slice into thin wedges and toss in lemon juice to prevent discolouring.
02   Cook eggs in a saucepan of simmering water until soft-boiled (7 minutes), refresh and peel. Halve just before serving.
03   Meanwhile, blanch beans until bright green (1 minute), refresh, drain and transfer to a large bowl. Add artichoke, tomatoes, radish, parsley, lemon juice and oil, season to taste, toss to combine and set aside.
04   Preheat grill to high heat. Toast bread, turning once, until golden (1-2 minutes), then rub with garlic. Spread with mayonnaise, top with tuna, then salad and eggs, season to taste and serve.

Topics:

EGGS, MAIN, ARTICHOKES, TUNA, RADISHES, PARSLEY, BEANS, TOMATOES, FRENCH, SPRING, SEAFOOD, FISH, FAST

Recipe:

EMMA KNOWLES , ALICE STOREY

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN

FEATURED IN

Oct 2013

Oct 2013

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