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
Instructions
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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests



Other recipes by Alain Ducasse