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perfecting

artichokes by Yaz DeMicoli

Perfect wine pairing for artichokes Pascal Jolivet’s Sancerre is a delicious, natural yeast fermented Sancerre that surely defines the category. Available from Farsonsdirect.

I REALLY LOVE THIS RECIPE, WHICH TO BE PERFECTLY HONEST WAS INSPIRED BY THE LEGENDARY MARTHA STEWART; WHICH I TWEAKED SLIGHTLY. THIS IS A FAST, EASY AND DELICIOUS HEARTY MEAL, OR GREAT AS A SIDE TOO. 4 large artichokes Lemon juice of two lemons 4 garlic cloves A handful of bay leaves 4 teaspoons of coriander Two tablespoons of salt Two tablespoons of extra virgin olive oil Cut each artichoke in half lengthwise, then remove the choke (the fuzzy stuff) and cut again in half to make quarters. Brush on a little of the lemon juice, this ensures that the artichokes don’t get that nasty discolouring. Grab your garlic and chop into large chunks/ quarters.

Fill a large saucepan with cold water and place artichokes. Make sure the water just covers the artichokes and chuck in all remaining ingredients. Cover the pan and bring to a simmer; once that is accomplished reduce the heat to medium and cook for another 10 minutes. The timing can vary, but you’ll know they are done when the hearts can be pierced slightly with a fork; careful they don’t get too soft. Now grill in the oven and turn that temperature right up. Now here comes the fun. Remove some of the liquid and scavenge the ingredients in the water and place into a small saucepan on a high flame. Reduce this so that the

consistency is more a sauce than watery liquid. If you don’t have the time to wait then chuck in a table of corn starch. As this is happening, your artichokes have been left in the large saucepan. When the reduction is almost done, remove the artichokes from the large saucepan and place on a tray and into the oven for no more than 2 to 3 minutes. This is to get a little more crisp and texture, which is then softened by the reduction. When done, plate, and gently spoon the reduction on the artichokes. Feel free to play with timings depending on ovens and such.

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