Baby Artichoke & Parmesan Salad with Anchovy & Thyme Vinaigrette

Sorry. Video is not available for this recipe.
This recipe pre-dates my 5 Ingredients philosophy.

Baby Artichoke & Parmesan Salad with Anchovy & Thyme Vinaigrette

From Stonesoup

Stephanie Alexander first alerted me to the possibility of serving tiny artichokes raw and sliced in a salad. If you have access to tiny artichokes I really recommend that you give them a go.

Serves 4
3T champagne vinegar
1/2C extra virgin olive oil
6 anchovies, finely chopped
8 sprigs thyme, leaves picked
8 baby artichokes
1 lemon, halved
4 handfuls wild rocket (arugula)
1 handful small black olives
parmesan cheese shavings and crusty bread to serve.

1. Make vinaigrette by combining vinegar, oil anchovies and thyme. Season to taste.

2. Working quickly, prepare the artichokes by removing the dark outer leaves. Trip top 1cm from flower and rub cut surface with lemon. Divide into quarters rubbing with lemon as you go and toss immediately in the vinaigrette. Repeat with remaining artichokes.

3. When ready to serve toss though rocket leaves and divide salad between four plates. Scatter with olives and parmesan shavings and serve immediately with crusty bread and a crisp glass of riesling.