Serves 4

For the dressing

• 1 shallot, very finely chopped
• ¼ cup extra vigin olive oil
• 2 tbsp red wine vinegar
• large pinch of salt

For the cooking liquid

• 1 cup white wine
• juice of 1 fresh lemon
• 4 garlic cloves, peeled
• 5 peppercorns for the artichokes
• 6 artichokes (cleaned)
• duck fat for frying
• 1 large lemon
• Himalayan salt

For the salad

• wild rocket leaves
• 70g parmesan shavings
• 30g chives, snipped

1 For the dressing: Combine the dressing ingredients and mix well.
2 For the cooking liquid: Place all the ingredients into a medium pot. Add three cups of water and bring to the boil.
3 For the artichokes: Add the artichokes to the cooking liquid (two at a time) and simmer for 3 minutes. Remove, drain and cook the next two artichokes.
4 Spoon duck fat into a pan to a depth of 1,5cm. Heat over medium to medium-low heat and add the artichokes. Cook very gently (turning once only) for 10 minutes or until the artichokes are tender and golden in places.
5 Remove the artichoke hearts from the duck fat and drain briefly on a plate lined with paper towel. Then spritz the hearts with some fresh lemon juice and sprinkle with Himalayan salt.
6 To assemble Arrange the rocket leaves on a platter, top with the artichoke hearts and scatter some parmesan shavings and snipped chives over the top.
7 To serve Serve immediately with a drizzle of dressing.

Words and image: Lose It!