While the composition of rosemary and lemon is nothing new , the combination with artichokes is delicious. Serves 2.
– 4 fresh artichokes
– 1 lemon
– 1 bunch of parsley
– 200g olive tapenade
– 100 ml olive oil
– 100g grated almonds
– 1 bunch of rocket
– 1 garlic clove
– 2 branches of rosemary
– salt, black pepper
Put the grated almonds in a baking dish and roast them in the oven at 160°C for about 8 minutes until they are light brown.
Pluck the outer leaves from the artichokes until the thinner passage to the batch of the stem is free. After that cut off the batch of the stem and the upper 2/3 of the flower. Scrape/ Scratch out the “hay” and cut off any left hard leaves, especially on the bottom outsides.
Now put the artichokes directly in a bowl with water and as much of the lemon juice as possible.
After that cut the artichokes, depending on their size, in about 8 wedges (?) and put them in a pan with some olive oil, the plucked rosemary and the pressed on garlic clove. Roast at medium heat and taste with salt.
Roughly crumble the roasted almonds, stir together with the olive tapenade and add the olive oil. Taste with pepper.
Now lightly marinate the rocket salad with olive oil and salt.
Serve the salad with the artichoke wedges on a plate and sprinkle them with the “olive-almond-pesto”.