Printer Friendly


RUTH ROGERS' CRAB & RAW ARTICHOKE SALAD INGREDIENTS (Serves 2) 2 medium Violetta artichokes with stalks Juice of 1 lemon 200g white crabmeat 2tsp brown crabmeat 2tbsp roughly chopped fresh flat-leaf parsley 2tbsp extra virgin olive oil, plus extra to drizzle Sea salt and black pepper METHOD 1. Prepare the artichokes. First cut off some of the stalk, leaving about 5cm attached. Cut or break off the tough outer leaves, starting at the base, until you are left with the pale inner part. Then peel the stalk with a potato peeler, leaving only the pale tender centre. Trim the pointed top of the artichoke straight across, which will reveal the choke.

2. Remove the choke with a teaspoon. Slice the artichoke vertically as thinly as possible. As each artichoke is prepared, drop it into a bowl of cold water with half of the lemon juice.

3. Combine the white and brown crabmeat with the parsley, remaining lemon juice and the extra virgin olive oil. Season with sea salt and black pepper. Drain the artichokes and stir lightly through the crab to combine. 4. Season again and finish with a drizzle of extra virgin olive oil.

COPYRIGHT 2017 Birmingham Post & Mail Ltd
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2017 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Birmingham Mail (England)
Date:Nov 4, 2017
Previous Article:RAISE A GLASS.

Terms of use | Privacy policy | Copyright © 2019 Farlex, Inc. | Feedback | For webmasters