Raw artichokes are softened with a citrus dressing and flavoured with green olives, thyme and mint. Serve as a starter with fresh buffalo mozarella or ricotta, or as a side dish to grilled steak or fish.
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4 fresh artichokes, stems removed
1 orange, zested and juiced
4 tablespoons extra virgin olive oil
2 tablespoons green Italian olives
1 sprig fresh thyme
3 or 4 fresh mint leaves, chopped
salt and pepper, to taste
Method Prep:20min › Extra time:5min resting › Ready in:25min
Clean the artichokes, remove the tough outermost leaves and slice off the tip. Cut in half and remove the inner hairs. Zest the lemon, then slice it in half; squeeze one half into a bowl. Use the other half to rub over the artichokes and stop them from browning.
Mix lemon juice, orange juice, salt, pepper and 4 tablespoons of oil with a small whisk or fork until well combined.
Slice the artichoke hearts into small wedges and arrange in a bowl. Pour over the citrus dressing.
Allow to stand for 5 minutes, then add the olives, fresh thyme leaves and and mint. Toss well. Scatter orange and lemon zest on top and serve.