Roman Artichoke Salad with Parmesan & Pepper
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Roman Artichoke Salad with Parmesan & Pepper
Recipe By Courtney Roulston
Ingredients
6 medium sized fresh artichokes
2 lemons
2 tbs flat leaf parsley
1 tbs mint, leaves picked
2 cloves garlic
sea salt to taste
½ cup (125ml) Squeaky Gate extra virgin olive oil
25 g parmesan cheese, peeled from a block with a veg peeler
½ tsp freshly ground black pepper
1 cup Coles vegetable stock
Method
To prepare the artichokes, fill a large bowl with water and squeeze in one of the sliced lemons. Remove the tough outer leaves from the artichokes and peel the outer layer from the stems. Cut off the top of the artichoke and remove the silky hairy middle with a spoon. Place into the lemon water immediately to stop them going brown and repeat with all artichokes then set aside.
Place 1 tsp lemon zest, parsley, mint and garlic onto a chopping board. Chop into a fine paste and add into a bowl. Mix through a pinch of sea salt, 25ml of extra virgin olive oil and set aside.
Stuff the tops of the artichokes with the parsley mixture, pushing down in between the leaves. Place the stuffed artichokes and the stems into a medium pot upside down-Placing them close together stops them opening up too much. Add in the stock and 80ml of extra virgin olive oil. Cover with a lid and cook for 25 minutes, or until tender.
Place the cooked artichokes onto a serving platter along with some of the cooking juices. Shave over the parmesan cheese and top with a drizzle of extra virgin olive oil and cracked black pepper.
