Baby artichoke and Manchego salad

AT A GLANCE

  • Serves 4 people

  • 4 young globe artichokes
  • 1 tbsp lemon juice
  • ΒΌ 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.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

AROMATIC WHITE RUEDA. , suggested by MAX ALLEN

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