Insalata de carciofi is one of my favourite ways to serve artichokes – simply thinly sliced with a tangy lemon dressing and a little salty cheese. Celery heart adds crunch and a few baby rocket leaves give colour but don’t use too much, let the artichoke be the star, and only use the palest inner stalks of celery and the smallest leaves you can find. Artichokes are notoriously tricky to match with wine, as they contain a compound called cynarin that makes most other things taste slightly sweet. It seems a very dry wine, one with even a slightly bitter citrus-peel edge, is the best match – di Lusso vermentino from Mudgee works a treat. This raw artichoke salad is also great as a side dish and can easily be doubled or tripled.
Serves 2 as a starter
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