serves
4
prep
15 minutes
cook
2 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
2
minutes
difficulty
Mid
level
Ingredients
- 2 (about 400 g) globe artichokes
- 1 large tomato, peeled, cut into strips
- 1½ lemons, juiced
- ¼ cup firmly packed chopped flat-leaf parsley leaves, stalks reserved
- 2 tbsp extra virgin olive oil
- 2 balls (about 400 g) burrata
Drink 2010 Torre Varano Taburno Falanghina DOC, Campania, Italy
Instructions
Trim artichoke stalks to 1 cm, then remove leaves, discarding tough outer ones. Thinly slice leaves and submerge in acidulated water (see Note). Using a paring knife or spoon, remove and discard furry centre of artichoke heart. Dip heart in acidulated water, then roughly chop. Return to acidulated water. Set aside.
Bring a pan of water to the boil, add juice of 1 lemon, parsley stalks and ½ tsp salt. Drain artichoke, then add to boiling mixture. Cook for 2 minutes or until just soft. Drain and cool.
To make dressing, whisk remaining lemon juice with oil and chopped parsley, and season with salt and pepper. Place the artichokes on a plate, scatter over tomatoes, top with burrata and drizzle with dressing to serve.
Note
• Acidulated water is water made acidic by adding lemon juice or vinegar. Add about 1 tsp of either to every 250 ml (1 cup) water.
As seen in Feast magazine, Feb 2012, Issue 6.
Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
