Artichokes with pesto and garlic flower

It’s the must recipe for this Summer...

For 4 persons

Preparation : 20 min

Cooking : 5 min

Mix the basil, the olive oil, garlic and Tête de Moine AOP rosettes to obtain the pesto.

Place the cooked artichoke hearts in a gratin dish and add a tablespoon of pesto with Tête de Moine AOP on each one. Place the dish in the oven on grill mode during 5 minutes, take out the dish and place on each heart a nice rosette of Tête de Moine AOP. Serve on a bed of mesclun greens or arugula, seasoned with a few edible garlic buds and taste immediately !

For an extra gourmet treat, add a minced slice of Grisons meat on each artichoke.

 

Also discover the green gaspacho and the recipe for fried artichokes.

Ingredients :

- 8 artichoke hearts precooked by steam

- 8 nice rosettes of Tête de Moine AOP

- Edible garlic flowers

- Option: Dried meat from the Grisons region

For the pesto :

- 1 nice bouquet of basil

- 250 ml of olive oil

- 2 garlic cloves

- 200 g of Tête de Moine AOP cut in rosettes

- Salt and pepper as you wish.

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