Pretty much any recipe with chorizo is a winner, but this one even more than most. The sweet melon plays off of the spicy chorizo with the acid in the artichokes and dressing bringing it all together. Before I began making it, I knew this would be a tasty concept. The finished product was way beyond my expectations. With cantaloupe being in season right now and some warm weather still here, make this ASAP. You can thank me later.
Time: 20 minutes
Serves: 4
Ingredients:
8 ounces chorizo – sliced 2 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar 1 teaspoon Dijon mustard 2 teaspoons flat-leaf parsley – finely chopped 1 teaspoon tarragon – finely chopped ¼ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 1 cantaloupe – seeded and cubed 1 cup marinated artichoke hearts
Preparation:
Place a pan on medium heat and add the chorizo. Cook until browned on both sides, turning only once and set aside.
While the chorizo is cooking, whisk together the oil, vinegar, Dijon, parsley, tarragon, salt and pepper.
Toss the cantaloupe and artichokes with the dressing. Add the chorizo, toss and serve.