Raw artichoke

arcichoke

In the warmer Mediterranean area like Croatia, artichoke already burst into flower buds. The local way to prepare them is to boil first, remove the edible base part, cut into slices, place in the bottom of baking tray, adds onion and meat, bake until artichoke becomes a paste! Find it hard to accept this long cooking method, a total loss of flavor and identity. 

raw artichoke in olive oil

 

I like the raw method learned in Sardinia, preserving a crunchy texture and mild nutty taste. 

artichoke

1. Remove all the outside bracts, cut into thin slices, place in lemon juice to stop turning brown, season with salt & pepper for half an hour to get the slightly green and bitter juice out. 

artichoke

2. Remove lemon juice and soak in olive oil for an hour before serving.