Artichokes & kashkaval with pine nuts

Name: Artichokes & kashkaval with pine nuts
Yield: Serves 4 as a starter or 2 as a main
Cuisine: Turkish
Ingredients: 1 large bag of lamb’s lettuce or baby spinach (about 100g), washed; 50 g roasted pine nuts; a pinch of sea salt; freshly ground black pepper, to taste; 50 g kashkaval cheese (or pecorino if you can’t find it); 4 large canned artichokes – store-bought will not work here; you have to make them yourself; 60 ml white wine vinegar; ½ small red onion, peeled and very finely chopped (about 60g)

Preparation info

Serves
4
as a starter

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

With this romantic vegetable you start with a flower and, after a lot of hard and painful work, you end up with a stripped naked heart. It is not worth making for just anyone, so choose your dining companion with care.

Ingredients

½ small red onion, peeled and very finely chopped (about 60g)
60 ml white wine vinegar
4 large

Asia
Israel
Turkey
Main course
Starter
Gluten-free
Mediterranean
Vegetarian

Method

Start by mixing the chopped onion with the vinegar and leave to infuse for about 20 minutes.

Cut the artichokes into wedges and place in a small pan with some of their cooking oil on a medium heat to warm up (you can do this in the microwave for 1–2 minutes if you prefer).

Lay the lettuce or spinach leaves on a serving platter as a bed for the warm artichoke wedges to rest upon