ROCKET & SHAVED ARTICHOKE SALAD WITH PEPERONCINI
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.