artichoke hearts w/ salsa verde

some things i experience turn into a nice story that i really like to share with you. like, yesterday night after our presentation and a dinner in the old town of zurich, i walked home and the sky smelt of jasmine. it was like in a fairy tale or something. dreamy! it felt good to breathe in and love it all out.
other stories involve a spray tan (don’t ask, let’s just say i am currently trying to experiment more in life, okay?). or painting frames (for my wall of fame project) and getting the color all over my hair. this resulted in a bit of a freak-out from my side… after some heavy combing and a cup of hot tea i feel better. phew, that close to a grown-up fit! 
these artichoke heart bottoms (only cooked in salted water with a slice of lemon) are topped with a salsa verde. add a little chopped black olives and you’re done. 
artichokes w/ salsa verde
4 artichokes, leaves and hay removed
for the salsa verde: 
1 cup fresh parsley leaves
1/2 cup mint leaves
2 tbsp. pistachios, ground
3 tbsp. capers
3 garlic cloves, minced
1 piece of green chili, minced
3 scallions, with greens, chopped
1 lime, juice & zest
1 tsp. acacia honey
5 black pepper corns, ground
2 tsp. fleur de sel
1/4 cup olive oil
black olives, pitted and minced
prepare the artichokes: remove the leaves while leaving the artichoke intact / whole. slice the top of the hay away and remove every hard parts on the outside of the ‘heart’ (bottom). cook in salted water for 30 minutes. drain and brush with olive oil. make the salsa verde: combine all ingredients in a blender and blend well. season to taste with more fleur de sel or a little bit more honey or lime juice. place one spoonful of salsa verde on each artichoke bottom. add some minced black olives and drizzle with a little olive oil. serve with a slice of baguette or a salad.
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