With the chilly winter weather descending upon us, Radisson Blu Hotel Sandton‘s Executive Chef Tristan Latouf shares an easy transitional starter that promises to leave guests wanting more. Known for his love of seasonal produce, Chef Tristan Latouf leans into winter vegetable the artichoke through the least intimidating process to create a savoury, bite-sized taster that is sure to warm the hearts of guests this season.

INGREDIENTS 
Serves 2 
2 slices of sourdough bread
50g grated Parmesan cheese
100ml fresh cream
10 basil leaves
1 small bottle of marinated artichokes in oil
1 plum tomatoe, halved
Handful of rocket leaves
Parmesan shavings for topping

METHOD
1. Lightly toast two slices of sourdough bread under the grill for a few minutes. Then, heat the cream in a heavy-based pot before adding the grated parmesan. Stir until the cheese has melted.
2. Thinly slice the basil leaves and add to the sauce. Remove from the heat and set aside to cool.
3. Remove artichokes from the oil and drain but do not rinse.
4. Heat up a non-stick pan, slice artichokes in half, and put them flat side down in pan and grill until blackened. Repeat the process with the tomato halves.
5. Lay the toasted bread on a plate, and place artichokes halves and tomato half on top of the bread.
6. Drizzle the parmesan cream over.
7. Top with rocket leaves and the parmesan shavings

Chef’s tip: Serve on a long, rectangular board with a quart lemon and season with fresh black pepper.