SABBATH ARTICHOKE SALAD WITH FENNEL AND HARISSA (SALADE D’ARTICHAUTS CUITS DU CHABBAT)
Serves: 4 4 medium artichokes
1/2 lemon
3 tbsp (45 mL) extra virgin olive oil
8 oz (226 g) small white onions, peeled but left whole
3 garlic cloves, finely chopped 1 medium fennel bulb, trimmed and cut into thin wedges
1/2 tsp (2.5 mL) tomato paste 1 tsp (5 mL) harissa (see recipe), or to taste
About 1/2 cup (125 mL) hot water
For the harissa:
2 oz (58 g) dried red chilies 1 small head of garlic, cloves separated and peeled
1 tsp (5 mL) toasted and ground coriander seeds 1 tsp (5 mL) toasted and ground caraway seeds
1/2 tsp (2.5 mL) salt
2 tbsp (30 mL) extra virgin olive oil, plus extra for storing
1. To make the harissa, remove the seeds and stalks from the chilies and place in a bowl. Cover with boiling water and leave to soak for 30 minutes, until the chilies are soft. Drain, then place in a food processor with the garlic, spices, salt and 2 tbsp (30 mL) of olive oil. Process to a smooth paste. Spoon the harissa into a sterilized glass jar, and cover with a layer of olive oil. It will keep in the refrigerator for up to 2 weeks.
2. Trim and peel the stems of the artichokes, then remove all the outer tough, inedible leaves. Cut the artichokes in half and remove the fuzzy chokes. Rub the artichoke bottoms all over with the lemon half to prevent them from blackening, then cut into 1/4-inch (6-mm) slices.
3. Heat the olive oil in a large frying pan and cook the onions and garlic for 2 minutes. Add the fennel and artichokes, then stir in the tomato paste and harissa. Pour over the hot water and bring to the boil.
4. Cover, then turn down to a simmer and cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened. Transfer to a serving dish and serve at room temperature.