VIOLET ARTICHOKE & BURRATA RECIPE | FINE & WILD UK

Name: VIOLET ARTICHOKE & BURRATA RECIPE | FINE & WILD UK
Ingredients: 4 Violet Artichokes; 50ml of Olive Oil; 50ml of Water; 2 x 150g Burrata; 6 Don Bocarte Anchovies, chopped; 1 Tablespoon Capers in Salt, rinsed and dried; 1 Tablespoon Pine nuts, toasted; 1/2 Teaspoon of Espelette Pepper; Salt & Pepper; Leaves from 3 Mint Sprigs; Juice of a lemon; 1/2 tablespoon of White Balsamic Vinegar; 1/4 teaspoon honey; 5 tablespoons Oro Del Desierto Organic Extra Virgin Olive Oil, plus extra for drizzling

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Make the most of these beautiful Violet Artichokes with luscious, creamy Burrata and delicate Espelette Pepper, Honey and White Balsamic Dressing - FINE & WILD

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Ingredients

4 Violet Artichokes
50ml of Olive Oil
50ml of Water
2 x 150g Burrata
6 Don Bocarte Anchovies, chopped
1 Tablespoon Capers in Salt, rinsed and dried
1 Tablespoon Pine nuts, toasted
1/2 Teaspoon of Espelette Pepper
Salt & Pepper
Leaves from 3 Mint Sprigs
Juice of a lemon
1/2 tablespoon of White Balsamic Vinegar
1/4 teaspoon honey
5 tablespoons Oro Del Desierto Organic Extra Virgin Olive Oil, plus extra for drizzling