To prepare the artichokes: in a large pan bring
plenty of water to a boil with a little salt and some lemon juice.
Remove all the outer leaves and inside filaments of the artichokes,
leaving just the hearts. Cook until tender and let them cool in the
water in the pan to avoid darkening of the flesh. To prepare the artichoke
leaves, boil them in water and a little salt but avoid overcooking.
Remove from the water and refresh under the cold tap.
To cook the asparagus, wash them well, then boil in plenty of lightly
salted water until tender but still firm--al dente. Remove from the
water and refresh immediately under the cold tap.
To prepare the sauce use an electric blender or food processor. First
add the egg white, garlic, chives, pistachios, lemon juice, bread
crumbs, half a glass of water, and a little salt and pepper. Blend
for a while then, with the machine still running, add the olive oil
little by little as if making mayonnaise. This sauce should have a
medium consistency.
To serve, drain the artichoke hearts, slice and place on plates.
Drape the asparagus over decoratively, and cover with the sauce. Garnish
with cherry tomatoes and a few chives or endive leaves.
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