Artichoke and Chorizo Salad

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Ingredients:

• Globe Artichokes – 12 small
• Juice of 1/2 lemon
• Olive Oil – 2 tblsp
• Orange-fleshed Melon – 1 small (such as cantaloupe)
• Chorizo Sausage – 200 gms, outer casing removed
• Fresh Tarragon or Flat-leaf Parsley Sprigs – to garnish

For the Dressing:

• Extra Virgin Olive Oil – 3 tblsp
• Red Wine Vinegar – 1 tblsp
• Prepared Mustard – 1 tsp
• Fresh Tarragon – 1 tblsp, chopped
• Salt and Pepper

Method:

1. Cut the artichokes into quarters and brush with lemon juice to prevent discolouration.
2. Heat the olive oil in a large, heavy-based frying pan.
3. Add the prepared artichokes and fry, stirring frequently, for 5 minutes or until the artichoke leaves are golden brown.
4. Remove from the frying pan, transfer to a large serving bowl and leave to cool.
5. To prepare the melon, cut in half and scoop out the seeds with a spoon.
6. Cut the flesh into bite-sized cubes.
7. Add to the cooled artichokes.
8. Cut the chorizo into bite-sized chunks and add to the melon and artichokes.
9. To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
10. Just before serving, pour the dressing over the prepared salad ingredients and toss together.
11. Serve the salad garnished with tarragon.