800 g globe artichokes
juice of 1/2 lemon
1 tsp sesame seed oil
juice of 1 lime
1 tsp fish sauce
1/2 tsp soy sauce
1 tbsp soft brown sugar
1 red chilli, deseeded and finely chopped
2 cm piece root ginger peeled and grated
15 g pack coriander, roughly chopped (reserve half for garnish)
1 tsp sesame oil
200 g pack pak choi, broken into leaves
90 ml water
125 g medium egg noodles, cooked and refreshed
1 red onion, peeled and sliced, soaked in the juice of 2 lemons
1/2 pear, cored and thinly sliced in wedges
juice of 1/2 lemon
1 tsp sesame seed oil
juice of 1 lime
1 tsp fish sauce
1/2 tsp soy sauce
1 tbsp soft brown sugar
1 red chilli, deseeded and finely chopped
2 cm piece root ginger peeled and grated
15 g pack coriander, roughly chopped (reserve half for garnish)
1 tsp sesame oil
200 g pack pak choi, broken into leaves
90 ml water
125 g medium egg noodles, cooked and refreshed
1 red onion, peeled and sliced, soaked in the juice of 2 lemons
1/2 pear, cored and thinly sliced in wedges
method
1. Prepare the artichokes: Trim the stalks, then remove the tough outer leaves to expose the pale tender ones. Trim off 1 cm from the top.
2. Open the leaves with the aid of a spoon, and scoop our the hairy choke.
3. Brush with lemon juice, cook in boiling salted water for 15 - 20 minutes.
4. Drain and refresh, then remove leaves to expose the artichoke heart, slice into strips.
5. To make the dressing. In a bowl combine together all the ingredients, put to one side.
6. To make the salad base: Heat the oil in a wok, then saute the pak choi for 1 minute, add the water and cook for a further 1-2 minutes. Allow to cool. Combine all the ingredients together in a bowl, add the dressing and toss to combine.
7. Pile onto individual serving plates, sprinkle with the remaining coriander and serve immediately.
2. Open the leaves with the aid of a spoon, and scoop our the hairy choke.
3. Brush with lemon juice, cook in boiling salted water for 15 - 20 minutes.
4. Drain and refresh, then remove leaves to expose the artichoke heart, slice into strips.
5. To make the dressing. In a bowl combine together all the ingredients, put to one side.
6. To make the salad base: Heat the oil in a wok, then saute the pak choi for 1 minute, add the water and cook for a further 1-2 minutes. Allow to cool. Combine all the ingredients together in a bowl, add the dressing and toss to combine.
7. Pile onto individual serving plates, sprinkle with the remaining coriander and serve immediately.
serving amount
serves: 4
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