BURRATA WITH TOMATO FILLETS AND ARTICHOKES
This dish can be prepared with any fresh cheese such as buffalo mozzarella, goat’s curd or even ricotta.
- INGREDIENTS
- Juice of 2 lemons
- 2 artichokes
- Salt and pepper
- 2 ripe tomatoes
- 4 tbsp extra virgin olive oil
- 1 tbsp chopped parsley
- 4 burrata mozzarella
METHOD
Squeeze half the lemon juice into a large bowl two-thirds full of cold water. Cut the top third off artichoke heads and peel off the tougher, darker leaves. Cut stalk, leaving 5-6cm attached to head. Slice off any leaves attached to stem, then cut artichokes in half top to bottom. Thinly slice head and stem. Place in lemon water for at least 10 minutes then remove and pat dry. Bring a large pot of salted water to a rolling boil and plunge in artichokes for 90 seconds. Drain and cool. Bring a small pot of water to the boil and blanch tomatoes for 20 seconds then plunge into iced water. Peel, cut in half and remove all seed cavity. Cut tomato halves in two, then each piece into four fillets. Dress artichokes with remaining lemon juice, oil and parsley. Season and serve with burrata (or other cheese) and tomato fillets scattered around. Any dressing should be added on top.
Serves 4
Wine: Chardonnay, lightly wooded