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A very simple recipe ...


  • 6 chorizo (I use Rodriguez, cooked, which are lovely)

  • 6 whole marinated artichokes (I use ones from a tin, in oil and herbs, with the stem on)

  • Half a bunch of mint leaves only

  • Half a bunch of continental parsley leaves only

  • 50g of coarsely grated reggiano parmesan

  • Zest and juice of 1 lemon

  • 2T extra virgin olive oil


  • 1.

    Cut the artichokes into aprox 8 pieces. Slice the chorizo into approx 6 slices on an angle. Mix the juice and zest of the lemon with the olive oil. Roughly chop the herbs. Pan fry the chorizo until just starting to crisp, then toss everything together, and arrange in a bowl or platter, and scatter with the parmesan.

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