Artichoke, broad bean, shavings of parmesan,
white truffle dressing
Artichoke is one of my favourite vegetables, they take a bit of prepping but once cooked so very tasty, this recipe is a lovely light meal, perfect for the summer months!!
SERVES 4
8-10 Artichokes
2 Plum Tomatoes
1 tbsp Mayonnaise
1 packet Broad Beans
White Truffle Oil
2-3 Shallots
50g Parmesan
100ml Cream
1 bunch Chives
1 packet Mixed Salad Leaves
100ml Vinaigrette
50ml Vinaigrette 1 Baguette
Method
If you buy the cooked and marinated artichokes, halve and cut into three even pieces.
Pod the broad beans. Peel and chop shallots finely.
Core and score the tomatoes and place in boiling salted water for about 10-12 seconds. Remove and place in iced salted water. Peel and quarter then remove seeds. Place tomato flesh on paper towel to draw all moisture. Cut into even dice.
Take full piece of parmesan cheese and use a peeler to carve long shavings.
Pick, wash and dry salad leaves.
Put mayonnaise in a bowl and add cream and whisk. Add small amounts of truffle oil slowly until desired taste. Add cold water to the mix until it achieves nice consistency.
Thinly slice baguette and place between two trays lines with grease proof paper. Cook in the over at 180 degrees celcius or until crisp and golden brown.
Plating
Take articokes, broad beans, shallots, chives, tomato and a little vinaigrette and mix gently. Place mix on the middle of the plate and spread evenly. Add vinaigrette to leaves and dress over dish. Top with shavings of parmesan and drizzle white truffle dressing around. Complete the dish by topping with crouton.
Enjoy!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent St, Glasgow, G2 4RL
T. 0141 248 3801 E. info@brianmaule.com W. www.brianmaule.com
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