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
- 4large artichokes
- 4 sprig(s)thyme
- 4 sprig(s)rosemary
- ½garlic bulb
- 1lemon, unwaxed
- 2 tablespoonsea salt
- 2 tablespoonraspberry vinegar
- 1 teaspoon(s)Dijon mustard
- 100 mlolive 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 graspberries
- 200 gmild goat cheese, plucked into small pieces
- wild herbs and flowers to garnish
- pink salt flakes
- freshly ground pepper
Instructions
Step 1
Wash the artichokes, break out stalk, clean, trim and scrape out the hairy choke with a spoonStep 2
Place in a large pot, cover with water and add the remaining ingredientsStep 3
Bring the water to the boil, turn down the heat and simmer the artichokes for about 25 minutes until tender.Step 4
Combine all ingredients and mix well, season with salt and pepper.Step 5
Finely slice the artichokes and marinate with the raspberry vinaigrette.Step 6
Arrange on four flat platesStep 7
Season with the pink salt flakes and ground pepperStep 8
Garnish with goat cheese, the raspberries, wild herbs and flowers.