Tomato tartare with coriander, purple artichokes and Parmesan
Ingredients
- 500g mixed tomatoes (Roma, Kaki, etc.)
- 4 small purple artichokes
- 1 white onion
- 1 bunch of coriander
- 2 to 3 tablespoons of olive oil from Nîmes PDO
- a dash of aged wine vinegar
- 1 lemon and the juice of half a lemon
- 100g of Parmesan
- fleur de sel, freshly ground pepper
Tip
Instructions
Peel and trim the artichokes by cutting 2 cm off the stem and removing two-thirds of the top of the leaves.
- Remove the toughest outer leaves (about a third), trim the outside with a knife, slice them very finely and place them in ice-cold water with lemon juice (use the juice of half a lemon).
Blanch the tomatoes by immersing them in boiling water for 30 seconds to 1 minute, cut them in half, remove the seeds, dice them, and leave them to drain in a colander for 1 hour.
Peel and chop the onions.
- Remove the leaves from the coriander (set aside 4 sprigs).
- Add the coriander and onion to the tomatoes, mix together, season with salt and pepper, then add the olive oil.
- Place a ring mould (8 cm in diameter) in the centre of a plate, fill it with tomato tartare, pressing it down firmly, then remove the mould. Repeat the process for the other three plates.
- Arrange the artichoke slices, seasoned with salt, pepper and olive oil, around the tartare.
- Use a vegetable peeler to shave the Parmesan into thin shavings, then scatter them over the artichokes.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
You might also be interested in
