Ingredients

For the base

• 2 globe artichokes¹
• 2 stalks of green garlic²
• 1 cup broad beans, shelled  
• 1 cup peas, shelled 
• 1 bunch asparagus 
• 200 g fresh goats curd or Persian style soft fetta³

For the salsa verde⁴

• One bunch each of:
• Mint
• Fennel
• Rocket
• Parsley
• Juice of one lemon
• 100 mls good extra virgin olive oil
• A generous pinch each of sea salt flakes and fresh cracked black pepper

Notes:

¹ If picking your own artichokes, leave about 15 cm of stalk on (it’s delicious).

² Green garlic is the whole bulb pulled from the garden before it dries and forms distinct cloves. Its mild, nutty and only available in spring. If you don’t have access to green garlic just use normal garlic.

³ For the cheese, I always use either Jannei goats curd or Mudgee’s High Valley fetta.

⁴ Usually for salsa verde you would add a few cloves of confit garlic. I’ve removed it here because we’re using roast green garlic.

Method

To make the salsa verde. Combine all the ingredients in a food processor until well blended.

To cook the artichoke. Cut the top tip (about 2 cm) off the head of the artichoke and then slice in half lengthwise. Place in boiling water on the stove with a lemon (you can use the juiced one from the salsa verde), turn heat down to a gentle simmer and cook covered for about 20 minutes or until tender. Remove from water, dress with a little good olive oil, salt and pepper.

To cook the green garlic. Wash and trim the garlic, removing the root ball at the base and about half the top, then slice in half lengthwise (if using normal garlic cut a whole bulb in half across the middle and follow the same next steps). Place in a lined baking tray, sprinkle with a few fresh herbs, olive oil and verjuice (or a squeeze of other acid like lemon). Roast at 200°C for about 15 minutes or until golden in colour.

To cook the spring greens. Cut the asparagus into 2 – 3 even lengths. Remove the fresh broad beans and peas from their shells. Place in just enough boiling water to cover and cook gently for one minute. Drain and season with a little salt, pepper and good olive oil.

To compile. In a generous sized, attractive serving platter, layer the ingredients. Start with the artichokes, top with green garlic and then goats cheese. Scatter the asparagus, peas and broad beans on top (plus any juices). Top with a generous amount of salsa verde.

Serve with fresh crunchy baguette (from Althea by Zin of course!). And maybe a finger bowl on the side so you can pull apart the artichoke to eat in a messy and decadent way.