This recipes looks tougher than it is, it’s really two simple simmering dishes put together but the smells are incredible.
You may have mainly come across artichokes on a pizza or in a jar at the supermarket. But it is fun to prepare them at home as well. We poached these artichokes in a herb and wine court bouillon until knife tender - simple yet delightful. These are then served with lentils simmered with a mirepoix, the flavour enhancing base to a sauce, like ragu - traditionally onion, carrots and celery and garlic. The dish is finished with a crunchy walnut and olive crumb, which adds a textural element to the meal as well as a final hit of flavour for your palate.
- Trim the artichokes, by removing the outer leavesand then cutting across the artichoke. Using a peeler trim the stalk to remove any of the outside skin.
- Simmer the artichokes in the white wine, olive oil, bay leaf, rosemary, garlic, sugar, lemon juice and vinegar. Cook until you can insert a knife into the artichokes with hardly any resistance. You can leave the artichokes in the liquid, until you are ready with the rest of the food.
- Heat the remaining olive oil in a large saucepan and lightly fry the onion, carrot and celery. Add the lentils and stock and cook until soft and tender. Once cooked, fold in 125g green olives and the chopped parsley.
- In a food processor, pulse together the remaining olives and walnuts and stir in the grated parmesan. Spread out on a tray and bake at 150C for 30 mins until it starts to brown and crisp up.
- To serve place a good spoon full of warm lentils on the plate. Add the artichokes and a little of the poaching juice onto a plate and scatter with the crunchy walnut crumb.
- 8 baby artichokes or 4 larger artichokes
- 375ml white wine (we used Falanghina)
- 375ml olive oil
- 1 sprig of rosemary
- 2 bay leaves
- 4 garlic cloves
- 2 tbsp caster sugar
- 2tbsp white wine vinegar
- 2tbsp lemon juice
- For the lentil crumb:
- 2tbsp olive oil
- 1 onion, finely diced
- 1 carrot, peeled and finely diced
- 1 celery stalk, finely diced
- 250g lentils
- 1 ltr vegetable stock
- 195g green pitted olives, roughly chopped
- 100ml olive oil
- handful of chopped parsley
- 50g Italian hard cheese, finely grated
- 100g chopped walnuts
Top Tip for making Poached artichoke with lentils
You can also use marinated artichoke hearts instead of fresh
Chef, Food Writer, and Podcast Host Elişa Roche trained under Jamie Oliver as part of Channel 4 show Jamie's Kitchen before working at some of London's best restaurants. She has cooked at No10 Downing Street and for celebrities including Oprah Winfrey, U2, and Sir Paul McCartney.
She now hosts a podcast about careers in the food industry and loves to mentor newcomers. Before that, Elişa worked as Group Food Director and TI Media and then Future, commissioning, art directing, and producing food and drinks content across more than 20 magazines and their associated websites and special issues.
Half Turkish, half French, Elişa claims to love a kebab as much as a bottle of champagne. She is the proud owner of a chiweenie, that's a sausage dog crossed with a chihuahua.
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