- Prep time:15 minutes
- Cooking time:15 minutes
- Recipe serves:4-5 as a side dish
Preparing Globe Artichokes is a bit of a labour of love, there's not a lot left at the end....but the results is well worth it !! These beautifully sculptural and majestic thistles with a soft, sweet core are what 'slow food' is all about - slowly unpeeling, nibbling, scraping and savouring the beautiful unique flesh....ahhhh we love being resourceful cooks who utilise abundant harvests and globe artichoke is definitely one of the early summer's most welcomed treats! This salad makes a wonderful accompaniment to barbequed meats :) x
- ¼ cup extra virgin olive oil
- 5 cloves garlic, crushed
- 5 anchovies, chopped
- 8-10 cooked artichoke halves (see recipe below in method)
- 300g potatoes, cut into chunks and boiled in lightly salted water until just tender
- 15 kalamata olives, pitted
- 50g raisins
- 50g pinenuts, toatsed
- Half a red chilli, deseeded and finely chopped (optional)
- 1 juicy lemon, zest and juice
How to prepare globe artichokes for this recipe:
Remove the tough leaves from close to the base and trim the stem with a peering knife to about 2cm long. Cut in half and slice the top quarter off the head scoop out any pink flower buds or hairy choke and trim all the dark green outer skin from around the base. Place straight away in plenty of salted water which has the juice of a lemon squeezed into it to prevent the artichoke from going brown (they discolour quickly). Boil them in the salty, lemony water for about 10-15 minutes until tender, the best test of doneness is when a leaf from the middle pulls away easily and the heart is tender when pierced with a knife.
Heat oil in a large heavy-based pan and gently cook garlic and anchovies over low heat until anchovies soften to a pasty texture, about 5 minutes. Add artichokes and potatoes, cover and cook over low heat for about 5 minutes, stirring gently and occasionally.
Mix in olives, raisins, chilli. Cover and cook gently for another 3-5 minutes to heat through and infuse flavours, squeeze over lemon juice, another lug of olive oil and taste for seasoning.
- Plate up, scatter with your toasted pinenuts, lemon zest and some fresh herbs...Yumm!