Carpaccio of Artichoke with Goat Cheese and Raspberries

© Pommery ASA Selection

Carpaccio of Artichoke with Goat Cheese and Raspberries

© Pommery ASA Selection

For the artichoke bottoms

Ingredients (Serves 4)

4
large artichokes
4
sprig
thyme
4
sprig
rosemary
1/2
garlic bulb
1
lemon, unwaxed
2
tablespoon
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 (Serves 4)

2
tablespoon
raspberry vinegar
1
teaspoon
Dijon mustard
100
ml
olive oil
1
teaspoon
finely chopped parsley
1
teaspoon
finely chopped chives
1
teaspoon
finely chopped tarragon
fine sea salt
freshly ground pepper
  • Combine all ingredients and mix well, season with salt and pepper.

To finish

Ingredients (Serves 4)

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.