Purple Artichoke and Green Asparagus Tapenade Tartines
- 4 large purple artichokes
- 1 lemon
- 4 green asparagus spears
- 4 slices French-style country bread or multigrain bread
- 8 caper berries marinated in vinegar
- 4 tablespoons tapenade
- freshly ground black pepper
- olive oil
- sea salt
Step 1: Vegetables
Break the stem off of the artichokes, and remove the hard leaves. Cut the top off with a large sharp knife, and cut around each artichoke with a small knife until you come to the tender leaves. As you work, place the leaves in water with the juice of a lemon.
Steam the artichokes for approximately 20 minutes.
While the artichokes are cooking, peel and wash the asparagus. Remove the woody end, and slice the asparagus into fine shavings with a mandoline.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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