Raw Globe Artichoke Heart, Mushroom & Garlic Chive Salad with Artichoke Vinaigrette

Name: Raw Globe Artichoke Heart, Mushroom & Garlic Chive Salad with Artichoke Vinaigrette
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 handful garlic chives or regular chives, finely chopped; freshly ground white pepper; juice of 2 large lemons; 9 large globe artichokes; 1 lemon, cut into quarters; 60 ml extra virgin olive oil, plus extra for drizzling; 4-6 very fresh large cultivated mushrooms, stalks removed, caps very thinly sliced; 1 small clove garlic, smashed; 3 x 2 cm-thick slices sourdough bread, crusts removed, torn into thin strips; sea salt; 40 ml olive oil

Preparation info

Serves
6

Difficulty
Medium

Appears in

Salades

By Damien Pignolet

Published 2010

About

This is a bit time-consuming but worth the effort since it utilises the interior of the stalks and the flesh of the cooked globe artichoke leaves in a creamy sauce that is spread under the artichoke hearts and mushrooms. Dress simply with your favourite extra virgin olive oil.

Ingredients

40 ml olive oil
sea salt
9 large globe artichokes
1

Oceania
Europe
Australia
France
Starter
Mediterranean
Vegan

Method

Preheat the oven to 150°C. Bring a large saucepan of water to the boil with 20ml of the olive oil and salt to taste.
Detach and discard the first 2 layers of leaves from the artichokes as well as the stalks, then rub the cut surfaces with lemon to prev