Burrata with artichokes (burrata con carciofi)

Ingredients

• 2 (about 400 g) globe artichokes
• 1 large tomato, peeled, cut into strips
• 1½ lemons, juiced
• ¼ cup firmly packed chopped flat-leaf parsley leaves, stalks reserved
• 2 tbsp extra virgin olive oil
• 2 balls (about 400 g) burrata

Drink 2010 Torre Varano Taburno Falanghina DOC, Campania, Italy

Instructions

Trim artichoke stalks to 1 cm, then remove leaves, discarding tough outer ones. Thinly slice leaves and submerge in acidulated water (see Note). Using a paring knife or spoon, remove and discard furry centre of artichoke heart. Dip heart in acidulated water, then roughly chop. Return to acidulated water. Set aside.

Bring a pan of water to the boil, add juice of 1 lemon, parsley stalks and ½ tsp salt. Drain artichoke, then add to boiling mixture. Cook for 2 minutes or until just soft. Drain and cool.

To make dressing, whisk remaining lemon juice with oil and chopped parsley, and season with salt and pepper. Place the artichokes on a plate, scatter over tomatoes, top with burrata and drizzle with dressing to serve.

Note

• Acidulated water is water made acidic by adding lemon juice or vinegar. Add about 1 tsp of either to every 250 ml (1 cup) water.

As seen in Feast magazine, Feb 2012, Issue 6. 

Photography by Alan Benson.