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.
Baby artichoke and Manchego salad
Australian Gourmet Traveller Spanish tapas recipe for baby artichoke and Manchego salad.
- 20 mins preparation
- Serves 4
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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
- 1Remove 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.
- 2For sour orange dressing, combine ingredients in a bowl and season to taste.
- 3Drain 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