INGREDIENTS
by Mary Berry

This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side.

Side dishes

Preparation

Globe artichokes make a delicious starter simply boiled whole and served with melted butter, mayonnaise, hollandaise or vinaigrette for dipping the leaves. Break off each leaf and draw the soft fleshy base through your teeth. Once you’ve removed all the leaves, you can pull or slice off the hairy ‘choke’ and then eat the heart and the meaty bottom with the remaining sauce.

Scrub Jerusalem artichokes and boil or steam until tender and then peel. If a recipe calls for peeled Jerusalem artichokes, peel them and drop into acidulated water until ready to use to stop them from discolouring.