A perfect little plate for a sunny spring day ahead. Earthy and mild artichokes brightened up with a really punchy wild garlic dressing and sharp capers.
Ingredients
Serves 1-2 with a side of bread
2 tema artichokes prepped – hard outer leaves trimmed, halved down the middle, stalk trimmed and peeled, hairy choke cut out, and rubbed with lemon to stop them turning brown
1 lemon
1 tsp fennel seeds
1 tsp peppercorns
A sprig or two of rosemary or thyme
1 ball buffalo mozzarella
A good handful wild garlic leaves, washed
Half tsp Dijon
2 tbsp olive oil
Splash of red or white wine vinegar, or sherry vinegar
1 tbsp capers
Salt & pepper
Recipe
1. Place the artichokes in a pan just covered with water, the fennel seeds, rosemary, peppercorns, salt & lemon. Bring to a gently simmer and cook until the artichokes are completely tender to a knife all over, then drain
2. Meanwhile make the salsa verde – bash up the wild garlic leaves in a mortar or blender with the Dijon, olive oil, vinegar & salt to taste until smooth
3. Mix the artichokes with a little oil, colour on both sides on a preheated griddle pan
4. Test the mozzarella onto a plate, top with the grilled artichokes, a good drizzle of the salsa verde and capers
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