4 cloves garlic
2 courgettes, sliced into long thin strips
8 salad onions, shredded lengthways
100g pecorino, coarsely grated
2 tablespoons pine nuts, toasted
400ml white wine
130ml extra virgin olive oil
½ lemon, juice
3 sprigs thyme
2 sprigs mint, leaves torn
For the dressing;
1 clove garlic, crushed
1 teaspoon caster sugar
6 tablespoons extra virgin olive oil
2 tablespoons mint, finely chopped
1 lemon, juice and finely grated zest
Prepare the artichokes.
Remove the tough outer leaves of the artichokes then cut off the top of the remaining leaves and pare off the stingy covering of the long stem with a sharp knife. Cut the artichokes in half and with a spoon scrape out and discard the hairy choke from the centre. As you prepare the artichokes, place the prepared ones in a bowl of water with the lemon juice.
Cook the artichokes.
Place the artichokes in a pan with the white wine, 100ml oil, 2 peeled garlic cloves, the thyme topped up with cold water so the artichokes are covered. Poach the artichokes uncovered over a gentle heat for 25 minutes. Remove from the heat and set aside to cool. Once cooled, remove from the pan and slice.
Prepare the courgettes.
Heat a griddle until it is almost smoking. Make a paste by crushing the 2 remaining garlic cloves and mixing it with the remaining oil and a pinch of salt. Smear the courgette slices with the paste and griddle them for 1 – 2 minutes on each side until just beginning to char.
Make the dressing.
Mix all the dressing ingredients together in a small jar.
Cover a large plate with a bed of rocket and add the salad onions, mint, sliced artichoke hearts and courgettes. Drizzle over the dressing and scatter with the cheese and nuts.