Baby artichokes, goat’s cheese and sundried tomatoes
Artichoke is one of my favourite vegetables. You can do so many things with them, and once they are confited you can keep them for a couple of days, so it will make the day of the feasting a whole lot easier.
violet or white baby globe artichokes 12 lemons 2 olive oil 1 litre garlic 5 cloves, skins on, crushed bay leaves 3 thyme ½ bunch soft goat’s cheese 100g sun-dried tomatoes 12 dry flaked chillies 1 pinch parsley leaves 16
For the crisp panko breadcrumbs
olive oil panko breadcrumbs 50g garlic 1 tbsp, chopped
For the dressing
olive oil 100ml moscatel vinegar 50ml banana shallots 2, peeled and finely chopped salt and pepper to taste
For the artichokes, remove the first three layers of artichoke leaves, and peel and cut the stalks leaving 10cm in length. With a bread knife, cut the head of the artichoke leaving only the stalk and the bottom half of the artichoke. While you are doing this, keep all the artichokes in cold water with the juice of two lemons to avoid oxidation and discolouration.
In a medium-size pan (one that can go in the oven), add the oil, garlic, bay leaves and thyme, and cook until the garlic is golden. Add the artichokes, making sure that they have been rinsed and dried, cover the pan with foil and put it in the oven at 140C/gas mark 1 for 20-25 minutes until the artichokes are soft. Wait for them to cool, then remove them from the oil and cut each of them in half. Place them all on a large serving plate, add crumbles of goat’s cheese, the sun-dried tomatoes and flaked chillies, and scatter the parsley leaves around.
In a medium pan add a drizzle of oil, the panko breadcrumbs and the garlic. Toast over low heat until golden brown and season to taste. Sprinkle on top of the artichokes.
For the dressing, mix the olive oil, moscatel vinegar and shallots. Stir well until emulsified and drizzle over the top of the vegetables. Season to taste.