Artichoke and Asparagus Mix
A fresh vegetable dish featuring artichokes and asparagus, perfect for a light yet flavorful meal from Spoonsparrow.
Ingredients
- 12 small artichokes
- olive oil
- Salt
- Pepper (freshly ground)
- 2 lemons (juice)
- 5 garlic cloves
- 2 sprigs parsley
- 12 marinated artichokes
- 1 Tbsp clarified butter
- 16 stalks asparagus (green)
- 200 g arugula (1 bowl)
- 0.5 bunch sorrel
- 1 spinach leaf
- 1 Shallot
- 8 tbsp oil
- 2 tbsp white wine vinegar
- 4 tbsp white balsamic
- 5 tbsp vegetable broth
- 1 tsp mustard (medium sharp)
- Salt
- Pepper
- Chives
- 1 handful lavender or chive blossoms (optional)
- 1 handful edible violet flowers
Instructions
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1.
Clean and wash the artichokes, remove the outer tough leaves, leave the stem generously attached, peel the stem, and quarter the whole artichokes. Drizzle the quarters with lemon juice to prevent browning. Crush the garlic cloves unpeeled with your palm until the clove cracks slightly; set aside.
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2.
Heat 6 tbsp olive oil in a large stockpot over medium heat. Add the artichoke quarters. Add the crushed garlic, season with salt and generously sprinkle coarse pepper. Deglaze with 125 ml water and add the parsley sprigs. Cover and simmer for 15 minutes. Let the artichokes cool in the pot, then plate them on bowls. Remove the garlic cloves and parsley from the pot. Divide the stock among the four bowls. Drizzle each portion with two tbsp lemon juice. Season further with salt and pepper if desired and drizzle a little olive oil over it. Let sit for at least 10 minutes, preferably overnight.
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3.
Wash the asparagus, trim the woody ends, and cook in plenty of salted water until al dente. Wash, rinse, and dry arugula, sorrel, and spinach leaves; remove tough stems and pat dry. Finely chop the shallot. Drain the artichokes and sauté them in hot clarified butter. Mix all vinaigrette ingredients, then blend with a hand blender. Shake off excess chives and wash the blossoms gently, letting them drip on kitchen paper. Pour the vinaigrette over the salad, toss lightly, arrange asparagus and artichokes on top, garnish with chives and flowers, sprinkle pepper, and serve.
