Warm Glazed Carrot, Bok Choy & Seared Artichoke Salad

| 19 June 2017

This simple yet elegant dish celebrates the ingredients right now (mid to end of June). Young carrots, abundant greens… and of course.. the savory highlight of the British summer: the artichoke. Let’s tuck in.


(serve 2)

4-6 fresh season carrots (preferably with tops still on. find them in your garden or farmers market:)

1 bunch of bok choy (or other similar seasonal greens)

4 fresh artichokes

1 clove of garlic

2-3 lemons

2 TBLS coconut/sunflower/macadamia oil

3-4 TBLS of extra virgin olive oil

2 tsp mirin

2 TBLS of extra virgin olive oil

a handful of pine nuts

a sprinkle of dulse seaweed

1/4 tsp of dill/fennel pollen (optional)

A small handful of wild leaves (we used sea purslane here / optional)

black pepper


Start by washing and peeling the carrots. (You can also leave them unpeeled if organic). Use a vegetable peeler to create long ribbons or slice them lengthways in about 1-2 mm thick slices. Leave some of the green ends on. Add carrots to a bowl with minced garlic, juice of half a lemon, tamari, mirin, dulse flakes, and a pinch of unprocessed sea salt. Massage the marinade into the carrots. Slice bok choy lengthways and add it to the carrot bowl. Add a big handful of pine nuts. Allow it to marinate while you are preparing the rest of the dish. If your carrot slices are thicker, place the heatproof bowl of carrots in a dehydrator or an oven (not to cook, just to warm and soften) while you are preparing the rest of the dish.

In the meantime prepare your artichokes. Use a ceramic knife if possible, because artichokes oxidize and brown really quickly.  Prepare a big bowl of water with 1-2 lemon juice squeezed in it and the same halves of the lemon floating in it. That’s where you are going to keep your artichokes to prevent browning.

Cut 1/3 of the top off, pluck the outer leaves till you reach softer and brighter layer, shave the stem, and cut off any hard bits. Cut artichoke in half and scoop out the inner ‘fluff’, also called the ‘choke’, using a teaspoon. Repeat the same with the rest of your artichokes and leave them soaking in lemon water.

To sear the artichokes, preheat a heavy-bottomed pan, add 1 tablespoon of oil and sear for 5-7 minutes gently flipping each piece. Add 1/2 teaspoon of salt.

To assemble pile up a carrot and bok choy mix on a plate, top it up with

Serve with some creamy cashew aioli (Learn how to make it here), a sprinkling of fennel or dill pollen and wild leaves/ seaweed flakes.

With Celebration & Appreciation,

Aiste & Joel