Pickled Artichokes with Goat Cheese and Hazelnut Vinaigrette

For pickled artichokes with goat cheese and hazelnut vinaigrette, first cut artichoke stem (leaving 3 cm on top), cut away 2/3 of leaves with a serrated knife. Using a peeler or a tourniquet knife, trim or tourniquet the bottoms of the artichokes.

In a saucepan, sauté olive oil, shallots and garlic, add tomatoes rosemary and bacon. Deglaze with white wine and Noilly Prat, add vegetable stock, season with salt and pepper.

Place the cleaned artichokes in the stock and let cool (larger pieces may need to boil for 2 minutes). Finely slice the cooled artichokes.

Sprinkle goat cheese with brown sugar and caramelize the sugar with a Bunsen burner or grill in the oven at 200 °C.

For the dressing, put all the ingredients in a container and mix well.

Marinate leaf salads with dressing and serve pickled artichokes with goat cheese and hazelnut vinaigrette.

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