FRUIT & VEGETABLES

VIOLET ARTICHOKE WITH BURRATA

Make the most of these beautiful Violet Artichokes with luscious, creamy Burrata and delicate Espelette Pepper, Honey and White Balsamic Dressing

Servings: 2  As a Light Lunch 
Prep Time: 10 Minutes
Cook Time: 30-40 Minutes 
Total Time: 50 Minutes

 

INGREDIENTS:

  • 4 Violet Artichokes 
  • 50ml of Olive Oil
  • 50ml of Water
  • 2 x150g burrata
  • 6 Don Bocarte Anchovies, chopped 
  • 1 Tablespoon Capers in Salt, rinsed and dried
  • 1 Tablespoon Pinenuts, toasted
  • 1/2 Teaspoon of Espelette Pepper
  • Salt & Pepper
  • Leaves from 3 Mint Sprigs

DRESSING: 

  • Juice of a lemon
  • 1/2 tablespoon of White Balsamic Vinegar
  • 1/4 teaspoon honey
  • 5 tablespoons Oro Del Desierto” Organic Extra Virgin Olive Oil, plus extra for drizzling 

You will also need a bowl of cold water with 2 lemons, halved and squeezed. 

SHOP THE RECIPE HERE 

METHOD:

STEP 1 

Prepare the artichoke one at a time by removing any tough leaves near the stem. Trim the stem and peel it using a potato peeler.  Place the artichoke on a board and cut thorough near the top to remove the spiky top part of the leaves. Cut in four lengthways. You will see each quarter has a small bit of hairy choke at the bottom. Carefully remove it using a small knife. Place the prepared artichoke immediately in the bowl of lemon water to stop it discolouring.

STEP 2 

Place a large frying pan with a lid on a medium heat. Add the 50ml of olive oil and when hot, add the artichokes. Pour over the water, pop the lid on and lower the heat. Allow the artichokes to steam for 30-45 minutes or until tender. Drain and allow to cool a little.

STEP 3 

Meanwhile place the dressing ingredients in a bowl and whisk to combine. Remove the burrata from its liquid and set on a piece of kitchen towel to drain.

STEP 4

When you are ready to serve, place the cheese on a plate, with the artichokes alongside. Season the artichokes with freshly ground pepper and a little salt, scatter over the chopped anchovies, pine nuts, capers and mint. Spoon over dressing and a pinch or two of the Espeltte pepper.

TO SERVE 

Drizzle a little more olive oil over the cheese and serve immediately.