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Artichoke Hearts with Speck Alto Adige PGI

Artichoke hearts with lemon goat cheese cream and Speck Alto Adige PGI combine fresh citrus notes with delicate savory flavors, creating a well-balanced and refined dish.

Difficulty: Easy

Preparation time: 30 min

Cooking time: 20 min

A recipe by: Sara Sguerri

Ingredients

Serves for

Persons

Ingredients

8 Piece large artichokes
3 Piece lemons (juice of one and zest of two)
6 Slice of Speck Alto Adige PGI (thin slices)
250 Grams creamy goat cheese
10 Grams olive oil
Salt to taste
Pepper to taste
A few marjoram leaves to taste

Artichoke Hearts with Speck Alto Adige PGI

Preparation time 50 min

Clean the artichokes by removing the tougher outer leaves and the spiky tips. Using a spoon, open the artichokes and remove the inner choke if present. Remove the stems without discarding them, you can peel them and use them for a soup. Trim the bases into a rounded shape with a small knife. Place the artichokes one by one in a bowl with water acidulated with the juice of half a lemon.
Bring a pot of plenty of water to a boil with the remaining half lemon, add salt and cook the artichokes for about 20 minutes. Drain and let them cool.
Meanwhile, prepare the cream: finely chop 2 slices of Speck Alto Adige PGI and mix them with the goat cheese. Add lemon zest, olive oil and pepper. Transfer the mixture into a piping bag fitted with a star nozzle.
Arrange the artichoke bottoms on a serving plate and fill them with the goat cheese and speck cream. Decorate each artichoke with half a slice of Speck Alto Adige PGI shaped like a rosette, grated lemon zest and a pinch of pepper. Garnish with marjoram leaves and serve.