Description
This recipe comes from Chef Gavin Russell of Portland, Oregon’s Benson Hotel where you can enjoy his cuisine at the buffet or at private events.
Ingredients
Scale
- 24 baby artichokes
- Juice of 1 lemon
- 2 quarts water
- 1 cup freshly shucked English peas
- 2 tablespoons roughly torn mint leaves
- Juice and zest of 1 lemon
- ¼ cup of good quality extra virgin olive oil
- Salt and pepper to taste
- 4 teaspoons Modena balsamic vinegar
- ½ pound of Crescenza Stracchino or mascarpone
Instructions
- Combine water and juice from one lemon in a non-reactive bowl, such as plastic or ceramic.
- Prepare the artichokes by snapping off the tough outer leaves, then peeling until you get to the pale soft leaves that form a compact bullet shape.
- Use a paring knife to cut off the green tips, base and any tough pieces remaining. Cut the artichokes in half lengthwise and scoop out any needle-like fibers in the center.
- Place artichokes in lemon water (can be stored for up to 4 hours at room temperature).
- minutes before serving, place the peas and the juice and zest from the remaining lemon into a separate non-reactive bowl.
- Drain the artichokes, slice as thinly as possible by hand and add to the lemon and peas.
- Season with salt and pepper then add the olive oil and mint leaves.
- Spread the Crescenza or mascarpone onto the base of four plates.
- Toss the contents of the bowl and place on top of the Crescenza or mascarpone.
- Drizzle with balsamic vinegar and a bit more olive oil.
- Category: Salad
- Cuisine: Pacific Northwest Classic