Category: artichoke

Categories
artichoke bread broad beans food lettuce parmesan

broad bean and artichoke salad

broad bean and artichoke salad on ciabatta

Felt like something quick, easy and wholesome for dinner tonight. I found this recipe on Merchant Gourmet’s site and had a bash. It was very filling and had lots of earthy flavours going on, but I didn’t feel the mint added anything and yet there was still something missing. A really sticky-sweet balsamic dressing might do the trick, or perhaps a little grated apple.

Not a bad start, but needs some work.

Broad bean and artichoke salad:

6 tablespoons pumpkin seed oil

100g parmesan shavings

1 ciabatta loaf

400g grilled artichokes

finely grated rind and juice of 1 lemon

300g frozen broad beans

1 little gem lettuce, finely shredded

handful fresh mint leaves, roughly chopped

  1. Boil the broad beans for 4-5 mins until tender. While draining add a little pumpkin oil and lemon juice, tossing around to coat.
  2. Lightly brush the cut sides of the ciabatta with 4 tbsp of the Pumpkin Seed Oil and place cut side up on the grill pan and scatter with salt flakes. Lightly grill for 1-2 minutes until pale golden and crisp.
  3. Meanwhile place the artichoke hearts into a bowl with the lemon rind and juice, remaining Pumpkin Seed Oil, broad beans, little gem, mint and parmesan and toss together. Season generously with a little salt and plenty of freshly ground black pepper and toss again.
  4. Serve the salad on the warm toasted ciabatta.
Categories
artichoke carrots food pancetta

artichokes a la barigoule

artichokes a la barigoule

This is a recipe from the Ramsay protege Clare Smyth. It’s an unpretentious and hearty french stew, yet takes only 10 – 15 minutes. Mine is a little toned down from her version, going with what I had in the cupboard. It’s usually made with fresh artichoke but I used a jar of good-quality chokes that I had knocking about. It’s very tasty and very simple – my only slight criticism is that I think this will taste much better in the Spring.

Artichokes a la barigoule:

200g pancetta

200g baby onions, peeled and halved

1 carrot, sliced

1 clove garlic, sliced

4 mushrooms, quartered

100ml cider

200ml vegetable stock

500g jar of artichokes

Chopped parsley

  1. Fry the pancetta and onions in a pan until browned. Add the carrots and mushrooms and stir fry four a couple of minutes.
  2. Add the cider and bubble over a high heat. Add the stock and reduce to a simmer.
  3. When the vegetables are tender increase the heat to high and get the sauce reduced down to a thick glaze. Add the artichokes to warm through.
  4. Serve with parsley and bread for mopping up.

The original recipe can be found here.

Categories
artichoke cheese food ham olives sandwich

muffuletta

muffuletta wedge

Gor blimey I luv a sarnie. And the Americans really know how to do it. This Scooby snack of a sandwich is a New Orleans specialty, supposed to be a big enormous circular loaf that lasts a working man all day. The olive mix is the base of this, the rest is essentially a deli in a bun. As you sink your teeth through the bread you get all sorts of wonderful flavours popping through, pickled veg, smoked cheese, salty ham, sweet tomato… a real treat. The recipe listed below is a suggestion, nothing more. Add or delete as your cupboard and deli provide.

I first saw this sandwich back in 1998, back on the inspiring and pornographic Nigel Slater’s Real Food, where calm Kiwi cook Peter Gordon pressed layer upon layer of ingredient on to this bap. I salivated over it at the time then promptly never made it. Fastforward 11 years, I finally get round to it. If you want to see it, as with much of Channel 4’s content, it can now be seen on Youtube.

Muffuletta:

1 large round loaf, about 30cm across (focaccia works well)

Mixed olives

Sundried tomatoes

Sliced fresh tomato

Sliced artichoke

Parsley, chopped

Spring onions, sliced

Pancetta, grilled

Gruyere cheese, thinly sliced

  1. Slice the loaf horizontally and drizzle olive oil on both sides.
  2. Layer the ingredients as generously as you can. Season the fresh tomatoes when you get there. It’s also a good idea to dribble a little extra oil near the top layers to allow the flavours to be drawn down.
  3. Put the lid back on, cover with clingfilm and press down with tins and other heavy things. Leave for a couple of hours if possible.
Categories
artichoke food mascarpone pasta peas prosciutto

spaghetti with prosciutto and artichoke

Pleased as punch note: this recipe has been given the Jamie Oliver seal of approval 🙂

A lightning fast pasta dinner. All those wonderful tasty ingredients coming together in a dish that allows you to taste each element yet come together as a varied and interesting whole. Fresh peas, salty prosciutto, meaty artichoke… lovely.

Spaghetti with prosciutto and artichoke:

250g spaghetti

5 slices of prosciutto, chopped

2 cloves of garlic, chopped

250ml white wine

250g artichokes, cut into rough chunks

2 tablespoons mascarpone

Grated zest of 1 lemon

A handful of frozen peas

2 teaspoons of finely chopped parsley

  1. Put the pasta on to cook according to the packet instructions.
  2. Fry the garlic and prosciutto in olive oil until edges of the meat is curled and browning.
  3. Add the white wine and simmer until reduced by half. Add seasoning.
  4. Add the lemon zest, peas and artichokes until warmed through.
  5. Add the mascarpone and allow to bubble a bit. Add a splash of water from the boiling pan to slacken if necessary.
  6. Add the drained pasta and season to taste. Sprinkle with parsley.
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