Melon, chorizo & artichoke salad recipe

Ingredients

• 12 small globe artichokes
• ½ lemon juice
• 2 tbsp Spanish olive oil
• 1 small orange-fleshed melon, such as cantaloupe
• 7 oz (200 g) chorizo sausage, outer casing removed
• Fresh tarragon or flat-leaf parsley sprigs, to garnish

• 3 tbsp Spanish extra-virgin olive oil 1 tbsp red wine vinegar
• 1 tsp prepared mustard
• 1 tbsp chopped fresh tarragon
• Salt and pepper

1. Prepare the artichokes then brush the cut surfaces of the artichokes with lemon juice to prevent discoloration. Carefully remove the choke (the mass of silky hairs) by pulling it out with your fingers or by scooping it out with a spoon. It is very important to remove all the choke on older artichokes, as the little barbs, if eaten, can irritate the throat. Cut the artichokes into fourths and brush them again with lemon juice.
2. Heat the olive oil in a large, heavy-bottom skillet. Add the prepared artichokes and cook, stirring frequently, for 5 minutes, or until the artichoke leaves are golden brown. Remove from the skillet, then transfer to a large serving bowl and let cool.
3. To prepare the melon, cut in half and scoop out the seeds with a spoon. Cut the flesh into bite-size cubes. Add to the cooled artichokes. Cut the chorizo into bite-size chunks and add to the melon and artichokes.
4. To make the dressing, place all the ingredients in a small bowl and whisk together. Just before serving, pour the dressing over the prepared salad ingredients and toss together. Serve the salad garnished with tarragon or parsley sprigs.