ingredients
serves 4
2 large globe artichokes
4 tablespoons fresh lemon juice
3/4 pound new potatoes, scrubbed and thickly sliced
1 large red pepper, halved and de-seeded
3/8 cup set low-fat natural yoghurt
1 level teaspoon Dijon mustard
2 level tablespoons chopped fresh cilantro
2 level teaspoons poppy seeds
Freshly ground black pepper
cilantro leaves to garnish
method
1. Break off the stalk from each artichoke, flush with the base. Pull off the outer layers of leaves, starting from the bottom, until you reach the pale inner leaves, pulling each leaf outwards and downwards until it snaps off.
2. Cut off the pointed top of each artichoke about 1 1/2 inch above the base, then trim off the dark part from each artichoke base and brush the bases with lemon juice.
3. Using a teaspoon or grapefruit knife, scrape out and discard the hairy choke from the centre of each artichoke. Trim off any remaining dark green parts from the tops and brush the tops with lemon juice.
4. Set aside two teaspoons of the lemon juice and add the remainder to a saucepan of unsalted boiling water. Cook the artichoke hearts in it for about 15 minutes, or until tender, then drain.
5. Meanwhile, steam the potato slices for about 10 minutes, until tender, then cool.
6. While the potatoes cook, grill the pepper halves, skin side up, under a moderate heat for 5 - 6 minutes, until they blister. Put them in a bowl and cover with a clean damp cloth.
7. Combine the yoghurt, mustard, chopped cilantro, poppy seeds and reserved lemon juice, and season with pepper. Slice the artichoke hearts, mix with the potato slices and pour the dressing over them.
8. Peel the skin off the pepper, slice the flesh into strips and scatter on top of the salad. Cover and stand in a cool place for 30 minutes. Garnish with the cilantro leaves to serve.
