Steve Ziger, Ziger/Snead Architects
I had this dish at an Italian restaurant in New York and asked the chef how to make it. It’s simple, classic Italian. The crunch and taste of the fresh artichokes combined with the creaminess of the avocado is extraordinary. I make a big bowl of it, but this is the basic proportion. You can add more artichokes or avocado depending on the desired texture. I’ve been thinking about it for weeks, waiting till I can get the artichokes. You can’t find them all the time.
4 fresh baby artichokes, uncooked
1 very ripe avocado
olive oil (about 2 tablespoons)
lemon juice (about 1 tablespoon)
sea salt, to taste
Trim the stem, cut off the tough leaves and tips, and remove the choke from the raw baby artichokes. Slice the remaining heart as thinly as possible. Toss with the lemon juice to prevent discoloration. Mix with the pulp of the avocados, add olive oil, adjusting the amount to taste.
Season with sea salt and add additional lemon juice if desired. Serve well-chilled with crusty bread. Can be made several hours ahead of time but not overnight, or it will lose its crunch and turn brown.
