Dina Nikolaou Recipes

Preparation time: 30 minutes
Serves 4

2 small red apples
2 small green apples
Juice of 1 lemon
200g artichoke paste, bought or homemade (see note)
12 thin slices traditional botargo, freshly sliced
½ cup chives or flat leaf parsley, finely chopped
Juice of ½ lemon
3 tbsp olive oil
Freshly ground pepper

Wash the apples and pat dry. Cut 4 thin slices from the center of each apple with a knife or mandoline slicer. Pour the lemon juice over them to avoid discoloration. Lay half apple slices on a serving dish and put on top of each a teaspoon of artichoke paste. Cover with the rest of the apple slices, forming sandwiches. Top each sandwich with a botargo slice. Sprinkle with chives or parsley, add the olive oil, the juice of ½ lemon and a bit of ground pepper over each sandwich. Serve immediately.

Note: To prepare artichoke paste, take 4 medium-sized or 8 to 10 small trimmed artichokes, spread a little lemon juice over them and boil them with 1 cup of white wine and 1 cup of vinegar until tender. Mash the artichokes along with fresh fennel or parsley, ½ cup of olive oil, freshly ground pepper, salt, ½ teaspoon sugar and ½ teaspoon coriander powder.