Artichoke and Red Pepper Millefeuille with Truffle and Mushroom Dressing

A French-style layered salad from Ed Baines, serve with plenty of crusty bread to mop up all the fantastic dressing!
By Ed Baines
Artichoke and Red Pepper Millefeuille with Truffle and Mushroom Dressing
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 large globe artichokes
  • 250 ml olive oil
  • 4 red peppers
  • 1 clove garlic
  • 1 egg yolks
  • 1 lemon juice
  • 125 ml truffle oil
  • tsp baby capers
  • 2 tinned anchovies
  • 2 handfuls enoki mushrooms
  • 1 bunches chives, finely sliced


1. Boil the artichokes in a pan of salted water for 40 minutes. Remove and cool.

2. Discard outer leaves and choke. Brush the artichoke hearts with olive oil and season, set aside.

3. Preheat the oven to 180C/gas 4. Place the peppers in a roasting tin and roast in the oven, with a little oil for 30 minutes, turning every 7 minutes, until the skins are blackened. Place the peppers in a bowl and cover with cling film. Once they are cool, peel the skins and discard the seeds.

4. To make the dressing, whisk the egg yolk thoroughly in a small bowl and add a squeeze of lemon, then slowly pour in the truffle oil. Season and thin down with 1 tablespoon of cold water.

5. To serve, slice the artichokes horizontally to create discs. On each of 2 serving plates, place a layer of artichoke, then a layer of capers and anchovies, and a slither of olive oil, then a layer of pepper. Scatter with mushrooms and dress with the truffle dressing. Garnish with the chives.

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