The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 2

5 small dried peper­on­cino chill­ies (see note be­low) ½tsp rock salt 2 large vi­o­let ar­ti­chokes Juice of 1 lemon Ex­tra-vir­gin olive oil A hand­ful of fine rocket leaves Parme­san, for grat­ing

Smash the dried chill­ies and salt with a pes­tle and mor­tar un­til finely ground. Pre­pare the ar­ti­chokes as shown be­low. Re­move from the lemon wa­ter and drain on kitchen pa­per.

Us­ing a man­dolin or very sharp knife, shave the ar­ti­choke ver­ti­cally from the base, as finely as you can. Put in a bowl with the lemon juice. Sea­son and toss to coat. Add a glug of olive oil and the rocket.

Mix ev­ery­thing to­gether and drop in hand­fuls on serv­ing plates. Grate a lit­tle Parme­san over the top and sprin­kle with pinches of the chilli salt be­fore serv­ing.

NOTE: Peper­on­cino is a type of hot chilli you can buy at Ital­ian del­i­catessens. Sub­sti­tute dried red bird’s eye chill­ies if un­avail­able.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.