• 6servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 bunch asparagus, trimmed and peeled

  2. 100 gm mixed baby cress

  3. 50 gm pistachios, blanched and peeled

  4. 2 lemons, juice only

  5. 50 ml extra-virgin olive oil, plus extra to serve

  6. 80 gm pecorino, shaved

  7. 300 ml dry white wine

  8. 300 ml olive oil

  9. 3 lemons, juice only

  10. 1 small carrot, coarsely chopped

  11. 1 celery stalk, coarsely chopped

  12. 1 small onion, coarsely chopped

  13. 4 flat-leaf parsley sprigs

  14. 2 thyme sprigs

  15. 5 white peppercorns

  16. 1 tsp fennel seeds

  17. 12 small globe artichokes

Instructions Jump to Ingredients ↑

  1. Serves 6 Prep time 35 mins, cook 12 mins For braised artichokes, combine all ingredients (except artichokes) and 1 litre water in a large saucepan. Remove outer leaves from artichokes until you reach the tender inner leaves, then trim tops and peel down stalks to remove the tough, stringy outer layer and add immediately to liquid. Cover closely with a round of baking paper and weight with a plate to completely submerge artichokes. Bring to a gentle boil over medium heat, reduce heat to low and cook until just soft enough for a skewer to press easily through the centre (7-10 minutes). Remove from heat, cool artichokes in liquid, then remove with a slotted spoon. Halve lengthways, remove hairy choke using a teaspoon and return to liquid until needed.

  2. Blanch asparagus in boiling salted water until tender (1-2 minutes). Drain, refresh in iced water, drain again and set aside.

  3. Combine asparagus, baby cress and pistachios in a bowl. Add drained artichokes, lemon juice and oil. Season to taste and toss with your hands to combine. Scatter with pecorino, drizzle with extra oil and serve immediately with the Sbagliato Carafe , grilled octopus , prosciutto and crusty bread.


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