Thinly Sliced Brittany Artichokes Recipe
Purslane, truffle
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Artichokes
Begin by trimming the artichokes. Remove the tough outer leaves, and cut off the top third of the artichoke. Cut the stem to about 1 inch in length. Place the trimmed artichokes in a bowl of water with lemon juice to prevent browning.
- 2
Slice the Artichokes
Using a mandoline or a sharp knife, thinly slice the artichokes into rounds. Aim for slices about 1/8-inch thick.
- 3
Arrange the Purslane
On a serving platter, arrange the thinly sliced artichokes in a circular pattern. Scatter the fresh purslane leaves over the top.
- 4
Dress the Salad
Drizzle the truffle oil evenly over the artichokes and purslane. Season with salt and black pepper to taste.
- 5
Serve
Serve immediately as a fresh appetizer or side dish.
