Boiled artichoke with fresh-cheese cream, black pepper and vervain
4 large artichokes
150 g fresh cheese from Kirk
1 pot of vervain
Sea salt and fresh ground black pepper
Break the stalks off the artichokes so that the fibers come out along with it.
Cut the lemon in slices and use a toothpick to fasten a slice of lemon under each artichoke.
This helps the artichoke not to “oxidize” and become brown on the bottom while it’s cooking. Bring a pot of lightly salted water to boil.
Put the artichokes in the pot and cook them over low heat, 10-15 min. Turn off the heat and let the artichokes rest in the cooking water for about 5 min.
You can check if the artichokes are done by trying to pull off a leaf. If it comes off without much resistance, they are done.
Place the fresh-cheese on a plate or in a bowl, garnish with sea salt, fresh ground pepper and vervain.
Arrange the artichokes on a platter and serve them warm alongside the fresh cheese.
Pull the leaves off one at a time, put a little fresh cheese on them and eat the little “clump” of artichoke flesh that sits at the end.