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Burrata with Harissa Oil, Lemon and Crispy Artichokes

Depending on how big your crowd is, will determine the amount of Harissa Oil you want and how much Burrata you plate.

Two of us have eaten this for dinner and we have served it to guests prior to a pretty substantial meal. Get the freshest bread you can, go rustic and rip it up into chunks for fun.

Carb counts for these types of appetizers are a bit tricky. The bread is dependent on your product, and probably has the most CHO.

Course Appetizer
Cuisine Mediterranean, Middle Eastern
Keyword Burrata, Harissa Paste, Lemon, Marinated Artichokes, Olive Oil

Ingredients

  • 1 large ball Burrata or 3 – 4 small ones (1 CHO/30 gr)
  • 1 jar (340 ml) marinated artichokes, drained (2 CHO/30 gr/3 pieces)
  • 1 lemon, thinly sliced
  • 1 clove garlic, sliced in half vertically
  • 4 TBSP olive oil, divided
  • 1 TBSP (15 gr) du Cap Bon Harissa Paste (1.6 CHO)
  • *BREAD CHO DEPENDENT ON YOUR PRODUCT AND SERVING

Instructions

Burrata

  1. About 1 hour prior to serving, remove the Burrata from the water and let rest on paper towel. Prior to serving place the Burrata on the platter. As the Burrata comes to room temperature, the creamy filling will be waiting for you!

Artichokes

  1. Drain artichokes in a sieve and place on a paper towel. Then place artichokes on a small baking sheet and drizzle 2 TBSP olive oil. Toss gently and roast for 15 minutes. Check the artichokes, you want them a bit crispy, maybe a little color but not burned. Roast 5 minutes more if need be. Remove from oven and let rest.

Lemon

  1. Place remaining 2 TBSP olive oil in a skillet and heat oil. Thinly slice lemon, remove any seeds and gently slide them into the hot oil. Sauté for 3 – 5 minutes, (both sides) until a bit charred. Remove skillet from heat and gently remove lemon slices with tongs to a paper towel.
  2. Add garlic slices to the oil and sauté for 1 – 2 minutes. You may need to place the skillet back on the burner or not, depending on the heat of your oil. Remove garlic and discard.

Harissa Oil

  1. Again, remove the skillet from the heat (if you needed it for the garlic). Stir in 1 TBSP Harissa Paste and set aside for 5 minutes to cool.
  2. Drizzle some Harissa Paste on the Burrata and add lemon and artichokes to the platter. Depending on your guests add all of the Harissa Oil or just a little and let guests add more if they desire.
  3. Harissa Oil can be made much stronger by simply adding another TBSP. That is up to you!