- 4 globe artichokes
No relation of the tuber-like Jerusalem artichoke, the globe artichoke is considered to be the…
- 1 x 200g burrata
- 6 anchovies in olive oil (use a good brand, such as Ortiz), chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 1 tbsp capers, rinsed of salt or vinegar and patted dry
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 1 tbsp toasted pine nuts
- leaves from about 3 mint springs, torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
For the dressing
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ tbsp white balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- pinch of saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- ¼ tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 5 tbsp extra virgin olive oil, plus extra for drizzling
Make the dressing by mixing the lemon juice, white balsamic and saffron in a very small saucepan, then heat gently until it begins to steam. The saffron will colour and flavour the liquid as it heats. Remove from the heat and leave to sit for 20 mins. Add the honey, olive oil and seasoning to the saffron liquid, whisking with a fork. Taste and adjust for seasoning and balance.
Remove the tough leaves close to the base of the artichokes. Cut off the stems completely, so the artichokes will sit flat. Cook in plenty of lightly salted, boiling water. It will take 15-30 mins, depending on the size and freshness of the artichoke, so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily. Drain well, upside down so the water runs out. Pull off the leaves, remove the hairy choke – using a teaspoon works best – and you are left with the tender heart. Trim it so that it’s neat, but try not to cut any of the actual heart.
Lift the burrata out of its liquid and carefully set it on kitchen paper. (It’s better if burrata is drained a bit, otherwise the milky liquid seeps into the dressing.) Put the cheese on a plate and place the artichoke hearts alongside. Season the hearts, scatter over the anchovies, capers, pine nuts and mint, then spoon the saffron dressing over everything. Drizzle more extra virgin olive oil over the burrata and serve immediately.