Grilled artichoke and manchego

Babiche Martens

Ingredients

4	Globe artichokes (Main)
1 Tbsp	Lemon juice
3	Courgettes
1 splash	Olive oil
2 tsp	Sherry vinegar
1 Tbsp	Extra virgin olive oil
1	Orange, juiced
60 g	Manchego cheese (Main)
½ cup	Blanched almonds, toasted

Directions

1. To prepare the artichokes, remove the outer leaves until the heart is exposed. Peel the green layer from the stalk. Remove the fluffy choke with a teaspoon and discard. Shave the artichoke with a peeler or use a mandolin. Toss in the lemon juice to prevent discolouration.
2. Heat a grill pan. Slice the courgettes lengthwise, brush with olive oil then sear on each side, leaving long enough to create grill marks before turning over. Set aside.
3. Drain any liquid from the artichokes. Mix together the sherry vinegar, oil and orange juice. Toss the artichokes and courgettes in the dressing, season with salt and pepper, then plate. Shave the manchego cheese with a peeler and add with the almonds.