Ensalada de Alcachofas

Final presentation:

• 60g / 2 oz Arugula
• 60g / 2 fl oz Creamy Garlic Dressing
• 28g / 1 oz sliced Mahon (thin-sliced on a mandolin or with a peeler)
• 60g / 7 ea fried artichoke quarters (buy artichokes quarters frozen from Sunrice)
• 30g / 5 slices crispy fried artichoke chips
• 1g / 8 mint leaves torned (kept in iced water)
• less 1 g lemon zest

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Before service

Crispy Artichoke Chips:

• Cut a few artichokes in half. Remove the insides and slice in mandolin very thin, Keep in water with parsley stems.
• Strain the water well, lightly dry the sliced artichokes and fry until crispy, 350 degree fryer.
• Put in papers to remove the oil, add salt and set aside in a warm place for service. (this should be done every day before service)

Fried Artichoke Hearts:

• Fry the defrosted artichoke quarters in batches of 4-5 orders, depending on pace of service. If it is slow enough to fry to order, that is best.
• Fry in 350 degree fryer until golden brown & fully crisp.
• Drain on paper towels, season with kosher salt, and reserve in a warm place for service.

Final presentation: 

• In a big bowl mix the arugula, creamy garlic dressing, slices of mahon cheese and salt, cracked black pepper and lemon juice to taste.
• Plate the salad and top with the artichokes fried quarters and the crispy artichokes slices.
• Finish with some lemon zest and cracked black pepper, about 6-7 mint leaves on top. (use only fresh and green leaves)