Artichoke, Sheep’s Milk, Hazelnuts


Preparation info

  • Difficulty


  • Serves


Appears in


By Ben Shewry

Published 2012

  • About

To Finish

  • 4 x 1 mm (1/32 inch) thick slices of kohlrabi (use a mandoline)
  • few drops of lemon juice
  • 150 g ( oz) Meredith Dairy sheep’s milk yoghurt (green label), whisked and lightly seasoned with salt
  • 50 g ( oz) organic raw almonds, lightly toasted and halved
  • 12 wild cabbage leaves
  • 8 wild milk thistle leaves
  • 28 wild cabbage buds
  • 10 ml ( fl oz) Gianni’s freshly pressed extra virgin frantoio olive oil

Place the kohlrabi slices in a vacuum pouch with the lemon juice and a few drops of water and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*.

To plate, spread the yoghurt over the base of each plate. Place the globe artichokes on the yoghurt and then the Jerusalem artichokes. Scatter over the toasted almonds and garnish with the cabbage leaves and buds, artichoke leaves and kohlrabi slices. Dress the plates with a few drops of the olive oil and serve.

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