© Pommery ASA Selection

Carpaccio of Artichoke with Goat Cheese and Raspberries

For spring and summer, Cornelia Poletto recommends a vegetarian carpaccio - which goes perfectly with a glass of rosé Champagne.

Cornelia Poletto

For the artichoke bottoms

Ingredients (4 servings)
4 large artichokes
4 twigs thyme
4 twigs rosemary
1/2 garlic bulb
1 lemon, unwaxed
2 tablespoon(s) sea salt
  • Wash the artichokes, break out stalk, clean, trim and scrape out the hairy choke with a spoon
  • Place in a large pot, cover with water and add the remaining ingredients
  • Bring the water to the boil, turn down the heat and simmer the artichokes for about 25 minutes until tender.

For the vinaigrette

Ingredients (4 servings)
2 tablespoon(s) 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
  • Combine all ingredients and mix well, season with salt and pepper.

To finish

Ingredients (4 servings)
125 g raspberries
200 g mild goat cheese, plucked into small pieces
wild herbs and flowers to garnish
pink salt flakes
freshly ground pepper
  • Finely slice the artichokes and marinate with the raspberry vinaigrette.
  • Arrange on four flat plates
  • Season with the pink salt flakes and ground pepper
  • Garnish with goat cheese, the raspberries, wild herbs and flowers.
Cornelia Poletto
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