Ingredients
- 33/100 cup lemon juice
- 1 clove garlic
- 1/8 teaspoon white pepper
- 1/8 teaspoon parsley
- 2 tablespoon grapeseed oil or olive oil
- 1/2 teaspoon honey
Preparation
Baking Directions:
Mix together all the above ingredients except the oil.
(Olive oil can be substituted when grapeseed oil is not available.)
While whisking the mixture, slowly incorporate the oil to emulsify.
Dressing is ready when the mixture coats the back of a wooden spoon.
Parmesan crisps: Using a vegetable peeler, shave off two strips of parmesan cheese from a wedge.
Cut strips as wide as possible.
Place these strips on a baking sheet lined with parchment paper.
Bake at 350 degrees for 8 minutes or until they are golden brown.
Strips will become crisp as they cool.
Plate preparation: Warm the bouillon and bring the artichoke bottom back up to temperature.
Sauté the portobello rectangles in a small amount of butter; season with salt, pepper and chopped thyme.
Spoon parmesan sauce onto the center of a warm salad plate.
Place several portobello rectangles in the center then plate and the artichoke base on top of the rectangles.
Place the remaining portobello pieces in the center of the artichoke.
Place two parmesan crisps on the mushrooms.
Toss the petit greens with the lemon vinaigrette and place on top of the parmesan crisp and serve.
