Name: Mozzarella, artichokes, walnut sauce and sumac lavosh
Yield: For 4 as a main course or 6 as a starter
Ingredients: 1 tbsp cider vinegar (or other white vinegar); ½ lemon, sliced 1cm (½in.) thick; 1 bay leaf; ½ carrot, peeled and sliced; 1 banana shallot, sliced into rings; 1 tbsp fresh hard herbs (e.g. thyme, rosemary, oregano, sage); 1 garlic clove, sliced; 125 ml (½ cup) olive oil; 8–10 (1 kg/2 lb. 4 oz.) long-stemmed globe artichokes; 1 handful salad leaves (I used pea shoots); 300 g (10½ oz.) mozzarella, torn into pieces; sumac lavosh, as much as you like; 50 g (1¾ oz./½ cup) walnut halves, toasted; 40 g (1½ oz.) slice sourdough bread (crusts left on), toasted then broken into pieces; 75 ml (5 tbsp) lemon juice; ½ tsp finely grated lemon zest; 2 garlic cloves, sliced; 3½ tbsp olive oil

Preparation info

For
4
as a main course as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This cooking technique for the artichokes is termed ‘à la grecque’. I like to use the smaller pointed variety of artichoke for this – but you can use the larger globe-shaped ones if that’s what you have. Lavosh is a flatbread originating in the Middle East. It’s easy to make and you can personalize it by adding your favourite seeds and spices – here I sprinkle it with sumac. The makes more than you need here as it’s hard to make a small quantity. If you don’t have time to make it, then serv