This is a great summery tapa that is easy to prepare and perfect for the barbecue. Bavette is the skirt, cut from the abdominal muscles, and gives great flavour to the dish. Fresh horseradish is far superior in natural flavour than the jarred variety, so do try to source some fresh horseradish if you can. Wild garlic is in season in late spring and early summer. You’ll find it growing in woodland, wherever bluebells grow. Alternatively you can substitute the wild garlic with new season garlic.
Serves 4 (as a tapa)6 baby artichokes
2 tbsp wholemeal flour, for dusting
125ml/4fl oz/ 1/2 cup olive oil, for frying
300g/101/2oz beef bavette (skirt)
2 handfuls baby red chard
6 leaves of wild garlic, cut into strips
3 shallots, peeled and finely sliced
5cm/2in piece of fresh horseradish, peeled
sea salt and freshly ground black pepper
For the Vinaigrette:
5 tsp sugar
100ml/31/2fl oz/scant 1/2 cup Pedro Ximenez vinegar
200ml/7fl oz/3/4 cup extra virgin olive oil
For the Poaching Liquor:
200ml/7fl oz/3/4 cup water
200ml/7fl oz/3/4 cup white wine
200ml/7fl oz/3/4 cup white wine vinegar or cider
150ml/5fl oz/scant 2/3 cup olive oil
2 lemons, halved and lightly squeezed
1 Put the poaching liquor ingredients into a large pan.
2 Now prepare your artichokes. Remove and discard the outer leaves until you reach the white leaves in the centre. Using a vegetable peeler, remove the hard, woody skin on the stem. Trim the top off the leaves. As each artichoke is done, put it into the pan of cold poaching liquor.
3 Place the pan on a medium-high heat and bring to a simmer. Cook until the artichokes are al dente, about 10 minutes. Remove from the liquor and leave to cool.
4 Cut the artichokes into quarters and dust them with the wholemeal flour. Heat the olive oil in a heavy-based frying pan over a medium-high heat, add the artichokes, and fry until golden brown.
5 For the vinaigrette,add the sugar and a pinch of salt to the vinegar, pour into a small pan and boil vigorously until reduced by half. Whisk in the extra virgin olive oil.
6 Preheat the grill until smoking hot. Grill the beef for 3 minutes on each side until medium rare. Be careful of overcooking it, as bavette can get quite tough if overcooked. Leave to rest for 3 minutes.
7 Slice the beef thinly,and top with a salad consisting of the baby red chard, artichokes, garlic leaves and shallots, dressed in the Pedro Ximenez vinaigrette.
8 Finely grate some horseradish over the top and sprinkle with sea salt to serve.