There are evenings when all you need is one dish—something that makes you look into each other’s eyes, laugh with slightly oily fingers, and keep that half-full glass within reach. Valentine’s Day, in the end, is exactly this: a moment to share, rather than a perfect dinner.
And while everyone else is gifting roses, we’re bringing a different kind of flower to the table: the artichoke. It opens slowly, leaf by leaf, like a little bouquet made to be enjoyed. At the centre sits a fresh tartare of avocado and Smokin’ Brothers smoked salmon; alongside, an egg-and-caper vinaigrette that pulls everything together with that creamy, “save the last bite” finish.
There’s also a fun detail that makes it even more fitting for the occasion: for centuries, artichokes have been considered an aphrodisiac in popular tradition, celebrated from the ancient world through the Renaissance.
In other words, this isn’t just a starter. It’s a small, intimate ritual: opening the “flower” together, stealing the best bite from each other, and making peace with the fact that cutlery matters less than hands here.
Let’s make it!
Ingredients (serves 2)
Base
- 2 globe artichokes
- Lemon slices (for the cooking water)
Tartare
- 1 avocado
- 100 g smoked salmon
- 1 shallot
- Lemon juice
- Pink peppercorns
Vinaigrette
- 1 tbsp capers, very finely chopped
- 1 hard-boiled egg
- 2 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 1 tsp mustard
- 1 tsp agave syrup
- Salt, pepper
Method
Prepare the artichokes:
- Bring a pot of water to the boil with a few lemon slices.
- Add the artichokes and cook until a leaf pulls away easily when you tug it.
- Drain and let them cool slightly.
- Place them on a plate and gently open them into a flower shape.
- Remove the inner leaves and, using a teaspoon, scoop out the fuzzy/spiky centre.
Make the tartare:
- Cut the avocado and smoked salmon into small cubes.
- Add the shallot, finely chopped.
- Season with lemon juice, a drizzle of olive oil, and pepper (plus pink peppercorns, if you like).
- Mix well and spoon the tartare into the centre of your artichoke “flower”. Let a little fall onto the leaves—you can use them as little spoons.
Egg vinaigrette:
- In a small bowl, whisk together olive oil, white wine vinegar, mustard, agave syrup, salt, and pepper.
- Crumble in the egg yolk and whisk again until the vinaigrette turns creamier.
- Add the chopped capers and finely diced egg white, then stir once more.
To serve
Bring it to the table just like that—the artichoke does all the work.
Pair it with a good glass of wine (you can find our pairing suggestion in our online shop).
At this point, there’s nothing more to add: the dish has done its job. It’s created an excuse to stay close, slow down, and laugh about a stolen bite.
On our recipe blog you’ll find other aperitivo-style starters with the same spirit (few steps, maximum impact)—like our savoury smoked-salmon profiteroles.
And don’t forget to visit our online shop to discover the full Smokin’ Brothers range.