BRAISED ARTICHOKE, EGG, OLIVE & WATERCRESS SALAD

SERVES 4-6

1 quantity braised artichokes with

glaze, warmed (recipe follows) 2 handfuls flat-leaf parsley leaves, torn 1 handful of mint leaves

3 handfuls of picked watercress 4 soft-boiled eggs, halved

100g fromage frais (or substitute quark) 12 black olives

1/2 cup (80g) toasted blanched

almonds, lightly crushed

Extra virgin olive oil, to drizzle Grilled bread, to serve

Toss artichokes and glaze in a bowl with the parsley and mint.

Scatter half the watercress over a platter. Top with artichoke mixture, then arrange eggs on top. Dollop fromage frais around, then scatter with olives, remaining watercress and almonds. Season with salt flakes and freshly ground black pepper, then drizzle with some oil to finish. Serve with grilled bread.

BRAISED ARTICHOKES WITH GARLIC, BAY & WHITE WINE GLAZE

Prepare and quarter 5 large artichokes (or use 12 baby artichokes). Heat 200ml extra virgin olive oil in a wide-based saucepan over high heat. Add artichokes, season and cook, turning for 5 minutes or until evenly golden. Add 3 sliced or smashed garlic cloves, 1 tbs whole coriander seeds, 3 thyme sprigs and

1 bay leaf to the pan; stir and briefly cook the garlic until lightly golden. Add the juice of 1/2 lemon, 200ml white wine and a splash of water. Reduce heat to low, top with a cartouche and simmer gently for 10-15 minutes until just tender. Turn the heat off and cool the artichokes in the liquor for 15 minutes. Remove the artichokes, leaving the garlic and herbs in the liquid and simmer the liquid over a medium heat until reduced by half, to create a glaze. Dress artichokes with the glaze and serve, or store the artichokes in the glaze in a jar in the fridge for up to 7 days. Makes 20 pieces.