Ingredients

Ingredients

• 1 large globe artichoke per person

For the cooking liquid

• 1 tbsp olive oil

• 3 shallots

• 1 head of garlic

• 2 sprigs fresh thyme

• 4 plum tomatoes, roughly chopped

• 375ml/13fl oz dry white wine

• 285ml/½ pint water

For the mushrooms

• 100g/3½ oz mixed mushrooms, such as shiitake and oyster

• 1 tbsp olive oil

• 1-2 garlic cloves, finely chopped

For the dressing

• 1 lemon, zest and juice only

• 2-3 tbsp sherry vinegar

• 225ml/8fl oz extra virgin olive oil

• 3 tbsp grated parmesan

• 1 tsp cracked black pepper

• pinch of rock salt

• 2 cloves garlic

For the salad

• 5-6 cherry tomatoes, halved, drizzled with olive oil, sprinkled with garlic and thyme and cooked for one hour 30 minutes in a low oven, or 8-10 mi-cuit or sun-blushed tomatoes

• selection of lettuce leaves such as Little Gem, rocket and lamb's lettuce

Description

Recipe Uses 1 Large Globe Artichoke Per Person, 1 Tbsp Olive Oil, 3 Shallots, 1 Head Of Garlic, 2 Sprigs Fresh Thyme, 4 Plum Tomatoes, Roughly...

View Full Recipe