IN SEA­SON

donna hay - - CONTENTS - pho­tog­ra­phy CHRIS COURT styling STEVE PEARCE

Dis­cover the many en­tic­ing ways you can pre­pare and cook eye-catch­ing ar­ti­chokes

an ele­gant and in­trigu­ing spring green, ar­ti­chokes are worth your at­ten­tion. Pluck their pretty petals to re­veal their soft and savoury heart – the foun­da­tion to an end­less list of so­phis­ti­cated plates.

whole fried ar­ti­chokes with aioli

2 cups (300g) corn­flour (corn­starch)

1½ cups (225g) self-rais­ing (self-ris­ing) flour

2½ cups (625ml) cold soda wa­ter veg­etable oil, for deep-fry­ing

2 globe ar­ti­chokes, stems trimmed to about 15cm sea salt and cracked black pep­per aioli, to serve Place the flours and soda wa­ter in a shal­low tray. Whisk to com­bine. Half-fill a large wok with oil. Place over a medium heat un­til the tem­per­a­ture reaches 180°C (350°F) on a deep-fry­ing ther­mome­ter. Place each ar­ti­choke in the tray and coat well with the bat­ter, spoon­ing it in-be­tween the leaves. Care­fully lower into the oil and cook, turn­ing half­way, for 8–9 min­utes or un­til golden brown and crisp. Us­ing a slot­ted spoon, re­move and set aside to drain on pa­per towel. Sprin­kle with salt and pep­per. Re­move the tough outer leaves ( see notes, page 149). Serve with aioli. Serves 2.

fen­nel, chilli and bay mar­i­nated ar­ti­chokes

6 globe ar­ti­chokes, stems trimmed

½ cup (100g) white (gran­u­lated) su­gar

1½ cups (375ml) white wine vine­gar

4 strips le­mon peel

¼ cup (60ml) le­mon juice ½ cup (125ml) ex­tra virgin olive oil

1 teaspoon fen­nel seeds

4 bay leaves

2 cloves gar­lic, thinly sliced

1 teaspoon black pep­per­corns

3 whole dried chill­ies

1 teaspoon sea salt flakes Cut each ar­ti­choke into quar­ters and re­move the choke ( see notes, page 149). Place the su­gar, vine­gar, le­mon peel, le­mon juice, oil, fen­nel, bay leaves, gar­lic, pep­per­corns, chill­ies and salt in a medium saucepan and bring to the boil. Add the ar­ti­chokes, cover and cook for 2–3 min­utes or un­til the ar­ti­chokes are just ten­der. Pour the mix­ture into a 1-litre-ca­pac­ity ster­ilised jar+ and seal. Re­frig­er­ate for 6–8 hours or overnight be­fore serv­ing. Makes 1 litre. + To ster­ilise glass jars, pre­heat oven to 120°C (250°F). Wash the jars and their (metal) lids in soapy wa­ter, rinse and place on a bak­ing tray. Place in the oven for 20 min­utes. Re­move and al­low to cool be­fore filling. Tip: Serve these mar­i­nated ar­ti­chokes on a cheese­board or use to top a home­made pizza. They will in­ten­sify in flavour the longer they are re­frig­er­ated, and can be left for up to 3 weeks.

shaved ar­ti­choke, crispy ca­per and mint salsa verde salad

4 globe ar­ti­chokes, stems trimmed

1½ ta­ble­spoons white bal­samic vine­gar

¼ cup (60ml) ex­tra virgin olive oil, plus ex­tra for driz­zling

1 ta­ble­spoon baby ca­pers in brine, drained

100g firm goat’s cheese, shaved

¼ cup (40g) ca­per­ber­ries sea salt and cracked black pep­per mint salsa verde 2 cups mint leaves 1 cup flat-leaf pars­ley leaves 2 ta­ble­spoons baby ca­pers in brine, drained ¼ cup (60ml) ex­tra virgin olive oil 1½ ta­ble­spoons white bal­samic vine­gar To make the mint salsa verde, place the mint, pars­ley and ca­pers in a small food pro­ces­sor and process un­til finely chopped. Add the oil and bal­samic vine­gar and pulse un­til just com­bined. Set aside. To pre­pare the ar­ti­chokes, peel the outer leaves of the ar­ti­choke off to re­veal the ten­der yel­low leaves, and dis­card. Halve each ar­ti­choke and re­move the choke ( see notes, page 149). Thinly slice the ar­ti­choke, place in a large bowl and add the bal­samic and 2 ta­ble­spoons of the oil. Toss to com­bine. Place the re­main­ing oil in a small fry­ing pan over high heat. Add the ca­pers and cook for 30 sec­onds or un­til crisp. Re­move and set aside to drain on pa­per towel. Place the ar­ti­choke, cheese, ca­pers and ca­per­ber­ries on a large plate. Sprin­kle with salt and pep­per, top with the salsa verde and driz­zle with ex­tra oil to serve. Serves 2.

salt cod bran­dade baked ar­ti­chokes

6 globe ar­ti­chokes salt cod bran­dade

500g wet-salted cod+

3 cups (750ml) milk

3 fresh bay leaves

½ teaspoon black pep­per­corns

2 cloves gar­lic, bruised

1 onion, quar­tered

300g se­bago (starchy) pota­toes, peeled and chopped

1 teaspoon finely grated le­mon rind

1 ta­ble­spoon le­mon juice

½ cup (120g) crème fraîche

¼ cup (60ml) ex­tra virgin olive oil sea salt and cracked black pep­per To make the bran­dade, place the cod in a large bowl and cover with cold wa­ter. Cover with plas­tic wrap and re­frig­er­ate for at least 12 hours or overnight, chang­ing the wa­ter three times++. Drain and place in a large deep-sided fry­ing pan over medium heat. Add the milk, bay leaves, pep­per­corns, gar­lic and onion and bring to a sim­mer. Re­duce heat to low and cook for 15–20 min­utes or un­til the cod is ten­der. Drain, dis­card­ing the milk mix­ture, and set aside to cool slightly. Flake with a fork, dis­card­ing the bones and skin. Place in a small food pro­ces­sor and pulse un­til finely chopped. Place the potato in a small saucepan of cold salted wa­ter over high heat and bring to the boil. Cook for 5–6 min­utes or un­til ten­der. Drain, re­turn to the pan and mash un­til smooth. Place the potato, cod, le­mon rind, le­mon juice, crème fraîche, oil, salt and pep­per in a large bowl and mix to com­bine. Pre­heat oven to 220°C (425°F). To pre­pare the ar­ti­chokes, peel back the tough outer leaves to re­veal the ten­der yel­low leaves and dis­card. Trim the stem to 8cm long, and use a veg­etable peeler to peel the green stem back. Halve each ar­ti­choke and re­move the choke see notes, page 149). Blanch the ar­ti­choke in a large saucepan ( of boil­ing wa­ter for 1 minute or un­til just ten­der. Drain well. Place the ar­ti­choke on a lightly greased large oven tray. Fill each ar­ti­choke with the bran­dade and sprin­kle with salt and pep­per. Cook for 12–15 min­utes or un­til golden brown. Serve. Makes 12. + Wet-salted cod is avail­able from fish­mon­gers and some del­i­catessens. It is dif­fer­ent to dry-salted cod, as it’s softer and re­quires less soak­ing time. ++ It’s im­por­tant to change the wa­ter dur­ing soak­ing to help re­duce the salti­ness of the fish.

ta­leg­gio and pine nut stuffed ar­ti­chokes

1 ta­ble­spoon ex­tra virgin olive oil

1 onion, finely chopped

3 cloves gar­lic, crushed

3 an­chovies

¼ cup (40g) pine nuts

1 ta­ble­spoon thyme leaves

1½ cups (105g) fresh sour­dough bread­crumbs

½ cup (40g) finely grated pecorino

½ cup flat-leaf pars­ley leaves, chopped

120g ta­leg­gio, chopped

4 globe ar­ti­chokes, stems re­moved

½ cup (125ml) white wine

1 cup (250ml) chicken stock sea salt and cracked black pep­per Pre­heat oven to 200°C (400°F). Heat the oil in a large fry­ing pan over high heat. Add the onion and gar­lic, and cook for 3–4 min­utes or un­til soft. Add the an­chovies, pine nuts and thyme and cook for a fur­ther 1–2 min­utes or un­til the pine nuts are toasted. Place the onion mix­ture in a large bowl, add the bread­crumbs, pecorino, pars­ley and ta­leg­gio and mix to com­bine. To pre­pare the ar­ti­chokes, us­ing a ser­rated knife, cut the top 2cm of the ar­ti­choke off and dis­card. Us­ing a teaspoon, scoop out the choke and dis­card. Stuff the bread­crumb mix­ture in the cen­tre of each ar­ti­choke. Place on a small roast­ing tray and add the wine and stock, and sprin­kle with salt and pep­per. Cover with alu­minium foil and cook for 30–35 min­utes or un­til the ar­ti­choke is ten­der. Re­move foil and cook for a fur­ther 5–10 min­utes or un­til golden brown. Dis­card the tough outer leaves to serve ( see notes, page 149). Serves 4.

ouzo but­ter-roasted ar­ti­chokes

3 globe ar­ti­chokes, stems trimmed

1 bulb gar­lic, halved

¹⁄³ cup (80ml) ouzo

150g un­salted but­ter, chopped

½ cup (125ml) chicken stock sea salt and cracked black pep­per

1 cup (260g) store-bought hum­mus

1 ta­ble­spoon store-bought dukkah

500g fresh (or 1 cup frozen) pod­ded broad (fava) beans mi­cro (baby) le­mon balm leaves, to serve Pre­heat oven to 200°C (400°F). Cut each ar­ti­choke into quar­ters and re­move the choke ( see notes, page 149). Place in a large roast­ing tray. Add the gar­lic, ouzo, but­ter, stock, salt and pep­per. Cover with alu­minium foil and cook for 35–40 min­utes or un­til ten­der. Di­vide the hum­mus be­tween plates, top with ar­ti­chokes and sprin­kle with dukkah and broad beans. Driz­zle with re­main­ing ouzo but­ter and sprin­kle with le­mon balm to serve. Serves 4.

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