INGREDIENTS
For the artichoke and goats cheese ravioli:
2 large globe artichokes
Juice of 2 lemons, reserve finely grated zest of 1
1 bay leaf
2 garlic cloves, peeled and crushed
Few sprigs fresh thyme
50g soft blue goat cheese, such as Ribblesdale or cashel blue
75g soft goat cheese
25g toasted pine nuts
½ bunch of basil chiffonade
10- 12 square wonton skins
1 punnet shiso and basil sprouts for garnish
Extra virgin olive oil for drizzling
For the fried artichokes with Parmesan:
2 small artichokes
1 lemon
Plain flour for dusting
40g freshly grated Parmesan
½ litre vegetable oil for deep-frying
For the shaved raw artichoke salad:
2 baby artichokes, tough outer leaves and inner choke removed
2 tbsp lemon juice
1 tbsp olive oil
Few sprigs lambs’ lettuce
5g shaved Parmesan
Recipe continues
METHOD
For the artichoke and goats cheese ravioli:
Put about a pint of water in a saucepan and squeeze in juice of 1 lemon. Add lemon halves, bay leaf, garlic and thyme plus some salt and pepper.
Cut horizontally through the middle of each artichoke and discard the top half, cut off artichoke stalks and remove all leaves from artichokes until just the meaty hearts remain.
Remove the choke with a teaspoon and discard. Trim up each artichoke remembering whatever is green is tough, what’s yellow is tender. As each artichoke heart is prepared, drop it into the pan of acidulated water to prevent it from becoming discoloured. When both artichokes are prepared, cover with parchment paper and place a small plate or saucer on top to keep them submerged. Boil and then reduce heat, simmering for approx 15 minutes or until tender (test with the tip of a sharp knife). Remove from heat and leave to cool in liquid.
Finely dice the cooked and drained hearts and set aside.
In a food processor blitz the goat cheeses to form a creamy consistency. Transfer to a bowl and fold through the diced artichoke, pine nuts, lemon zest to taste and basil; season with sea salt and black pepper.
To make the ravioli, place approx 1 teaspoon of filling in middle of the each wonton skin. Fold skin over to form a triangle and seal the raviolis by brushing the corners with a little water, place on tray dusted with flour and refrigerate until required.
Cook ravioli in a large pot of salted boiling water for approx 3-4 minutes, remove with a slotted spoon, drizzle with olive oil and serve with a shaved raw artichoke salad and crispy parmesan artichokes. Garnish with shiso and basil sprouts.
For the fried artichokes with Parmesan:
Pre-heat vegetable oil to 175 degrees. Cut 1.5cm of the top of the artichokes, pull off the tough outer green leaves, peel the stalk, base and any remaining green parts and rub with the a lemon halve, (to stop discolouring). Cut into quarters and using a teaspoon, remove and discard the fuzzy choke.
Dust the artichokes in some season flour and fry in hot oil till crisp. Drain on absorbent paper then toss in Parmesan whilst still hot, serve with ravioli.
For the shaved raw artichoke salad:
Place the trimmed and cleaned artichokes into a bowl of water acidulated with half the lemon juice.
Using a Japanese mandolin, shave the raw baby artichokes into paper-thin slices. Place in a bowl and toss with the remaining lemon juice, olive oil, lambs lettuce and Parmesan, season with salt and pepper.