Artichoke salad

artichoke_salad_

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Serves 6

Ingredients

1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
4 garlic cloves
6 artichokes
1 shallot
duck fat
70g parmesan cheese
30g chives
juice of 1 lemon
salt

Method

  1. For the dressing: Chop shallot and combine with olive oil and vinegar and mix well.
  2. To cook the artichokes: Place stock and garlic cloves into a medium pot. Add three cups of water and bring to the boil. Add the artichokes to the cooking liquid (two at a time) and simmer for 3 minutes. Remove and drain, and cook the remaining artichokes in two more batches.
  3. Spoon duck fat into a pan to a depth of 1.5cm. Heat over medium to medium-low heat and add the artichokes. Cook very gently (turning once only) for 10 minutes or until the artichokes are tender and golden in places.
  4. Remove the artichoke hearts from the duck fat and drain briefly on a plate lined with paper towel. Slice artichokes in half.
  5. To serve: Drizzle fresh lemon juice over artichokes and sprinkle with Himalayan salt. Arrange on a platter with rocket, shaved Parmesan (if using) and chopped chives.

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