Braised artichokes with saffron aïoli

SERVES 4–6

This dish is a sort of Mediterranean medley, with echoes of North Africa, Italy and Southern France. It’s a fitting reflection of Sardinia’s many culinary influences and makes the perfect vegetarian main.

5 tbsp olive oil

2 garlic cloves, sliced

3 large fennel bulbs, topped, tailed and cut into eighths lengthways

2 dried red chillies

1 tsp fennel seeds

10 sage leaves

6-8 artichokes, prepped

(see note)

500 gm fresh or tinned

tomatoes, chopped

120 ml white wine

100 gm purple or black olives 5 fresh bay leaves

¼ lemon, segmented and

chopped

3 strips lemon zest

Pinch of caster sugar 1 bunch parsley, roughly chopped

SAFFRON AÏOLI

2 egg yolks

¼ tsp saffron threads soaked in 2 tbsp hot water 1 tsp sea salt 1 tsp mustard (optional) 2 garlic cloves, minced 200 ml extra-virgin olive oil 100 ml neutral oil, such as sunflower 2 tbsp lemon juice 1 Heat oil in a deep, lidded frying pan over medium heat. Add garlic and cook until fragrant (1 minute), then add fennel, chilli and fennel seeds. Cook until fennel just begins to soften (5 minutes), then add sage leaves. Cook for another minute or two, stirring, then add prepped artichokes. Stir to coat with oil and cook until the artichokes begin to turn light golden (2-3 minutes).

2 Add tomatoes, wine and lemon zest, then cover and cook over a low heat until fennel and artichokes are tender and tomatoes have formed a sauce (40 minutes).

Add olives, bay, lemon and zest, and sugar, then season to taste. Stir and simmer until combined (5 minutes), then add parsley.

3 Meanwhile, make the aïoli. Place yolks and saffron with its soaking water in a large bowl or blender. Add salt, mustard

(if using) and garlic and start whisking or blitzing. Drizzle oil in drop by drop until emulsified, whisking or blitzing continuously. Add lemon juice, mix to combine and taste for seasoning. Add more lemon juice or salt, if liked. 4 To serve, spoon braised artichokes onto plates and top with a spoonful of aïoli.

Note To prepare artichokes, fill a bowl with cold water and add the juice of two lemons. Peel away the outer leaves of the artichokes and scoop out the fluffy chokes (hearts) with a spoon. Trim tops and stalks. Slice in half and set aside in the acidulated water before using.