Recipe Tip: Carpaccio of Artichoke with Goat Cheese and Raspberries

Top Recipe for 4 Persons by Cornelia Poletto. All ingredients and tips for getting it right. For spring and summer, Cornelia Poletto recommends a vegetarian carpaccio - which goes perfectly with a glass of rosé Champagne.

Ingredients

• 4 large artichokes
• 4 sprig(s) thyme
• 4 sprig(s) rosemary
• 0.5 garlic bulb
• 1 lemon, unwaxed
• 2 tablespoon sea salt
• 2 tablespoon raspberry vinegar
• 1 teaspoon(s) Dijon mustard
• 100 ml olive oil
• 1 teaspoon(s) finely chopped parsley
• 1 teaspoon(s) finely chopped chives
• 1 teaspoon(s) finely chopped tarragon
• fine sea salt
• freshly ground pepper
• 125 g raspberries
• 200 g mild goat cheese, plucked into small pieces
• wild herbs and flowers to garnish
• pink salt flakes
• freshly ground pepper

Steps

1. Wash the artichokes, break out stalk, clean, trim and scrape out the hairy choke with a spoon
2. Place in a large pot, cover with water and add the remaining ingredients
3. Bring the water to the boil, turn down the heat and simmer the artichokes for about 25 minutes until tender.
4. Combine all ingredients and mix well, season with salt and pepper.
5. Finely slice the artichokes and marinate with the raspberry vinaigrette.
6. Arrange on four flat plates
7. Season with the pink salt flakes and ground pepper
8. Garnish with goat cheese, the raspberries, wild herbs and flowers.