Artichoke, Mint and Parmesan

It’s not quite artichoke season yet, but this recipe gets us in the mood by using globe artichoke hearts preserved in sunflower oil and vinegar. As you probably know, I’m a huge fan of extending the availability of ingredients through traditional and alternative preserving techniques, and this artichoke has almost a confit profile and texture thanks to it’s life in oil. I’ll cover this specific preserving technique in the future, but if you wish to get your hands on a good quality, shop bought version, the best I’ve found is here at Ultracomida.

For our readers from the US, what we call globe artichoke, I believe are commonly known as French artichoke (or green artichoke) in America. Native to the Mediterranean, it was the Dutch who first introduced artichokes to Britain, where they grew in Henry VIII's garden at Newhall in 1530. They were taken to the United States in the 19th century, to Louisiana, by French immigrants, hence the name.

For this dish we’re keeping it simple. Three big flavours used sparingly that compliment the soft acidity of the artichoke. So, without further ado.

Artichoke, Mint and Parmesan Recipe
Starter for 2

• 400g Artichoke heart

• 50g Parmesan, finely grated

• 3 Tips of fresh mint

• Garlic oil to dress (or a high quality dressing oil)

Step 1.

Drain the preserved artichoke of any excess oil but don’t wash it off. Place them on the plate and grate parmesan (or a vegan cheese alternative) over the dish.

Dress with wild garlic oil, making sure to let some run down over the artichoke as well as on the plate.

Finely slice 4-5 mint leaves and sprinkle over the top. Place an intact tip of mint on each of them.