Artichoke Salad

Braised artichokes are super fashionable at the moment.  Here is how our head chef Dervilla does it:

Peel young artichokes back to their inner core.  With a teaspoon, scoop out the choke, keeping the stalks on.   Braise them upside-down in a wide pan of olive oil, water, chopped mint, parsley and garlic.  Keep water topped-up.

Sauté, stalk side up, until cooked with a parchment lid (approx. 20-30 minutes).  Cool and they're ready to serve (or serve warm).

Serve with Garden Salad, Shaved Parmesan and a light dressing made up of:

• Olive Oil
• Lemon juice
• Honey and Salt & Pepper to taste.