|4||Globe artichokes (Main)|
|1 Tbsp||Lemon juice|
|1 splash||Olive oil|
|2 tsp||Sherry vinegar|
|1 Tbsp||Extra virgin olive oil|
|60 g||Manchego cheese (Main)|
|½ cup||Blanched almonds, toasted|
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- To prepare the artichokes, remove the outer leaves until the heart is exposed. Peel the green layer from the stalk. Remove the fluffy choke with a teaspoon and discard. Shave the artichoke with a peeler or use a mandolin. Toss in the lemon juice to prevent discolouration.
- Heat a grill pan. Slice the courgettes lengthwise, brush with olive oil then sear on each side, leaving long enough to create grill marks before turning over. Set aside.
- Drain any liquid from the artichokes. Mix together the sherry vinegar, oil and orange juice. Toss the artichokes and courgettes in the dressing, season with salt and pepper, then plate. Shave the manchego cheese with a peeler and add with the almonds.