Young artichoke, spinach and soft quail’s egg salad

Serves 4 Starters and mains

Ang 1159



  • 8 small globe artichokes
  • 2 lemons

For the dressing

  • juice of 1 lemon
  • pinch of salt and sugar
  • 2tsp Dijon mustard
  • 5tbsp extra virgin olive oil
  • 150g shelled broad beans cooked for 4 minutes, and skinned (unless very young)
  • 12 quail’s eggs
  • 75g young leaf spinach
  • handful of buckler leaf sorrel, if you have it, or a little rocket
  • 50g China Rose radish sprouts


Whisk all the dressing ingredients together and reserve the squeezed-out lemon pieces.

Trim the artichokes to leave a 4cm stalk and cut 2cm off the top. Pull off any tough outer leaves and using a vegetable peeler, trim the stalk and the artichoke itself, then plunge into a pan of cold water with the lemons squeezed into it.

Throw in the lemon pieces as well as the reserved ones from the dressing. When all the artichokes are peeled, cut in half lengthways and trim out any remaining choke with a teaspoon.

Put the pan with the lemon water and artichokes on the hob and simmer for about 10 minutes until tender. Drain, add the broad beans and dress while warm. Leave to cool. Soft-boil the quail’s eggs following cooking times given on the packet.

Peel them and cut off the tops – keep upright. Fold through the spinach and buckler leaf sorrel or rocket and halve the radish sprouts.

Arrange on plates, scatter over the rest of the leaves and add the eggs. Sprinkle over a little pepper.

Recipes and food styling: Linda Tubby. Photography and styling: Angela Dukes.
Ang 1159
Recipes and food styling: Linda Tubby. Photography and styling: Angela Dukes.


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