The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Braised artichokes with asparagus and pecorino

You'll need

1 bunch asparagus, trimmed and peeled 100 gm mixed baby cress 50 gm pistachios, blanched and peeled 2 lemons, juice only 50 ml extra-virgin olive oil, plus extra to serve 80 gm pecorino, shaved   Braised artichokes 300 ml dry white wine 300 ml olive oil 3 lemons, juice only 1 small carrot, coarsely chopped 1 celery stalk, coarsely chopped 1 small onion, coarsely chopped 4 flat-leaf parsley sprigs 2 thyme sprigs 5 white peppercorns 1 tsp fennel seeds 12 small globe artichokes


  • 01
  • For braised artichokes, combine all ingredients (except artichokes) and 1 litre water in a large saucepan. Remove outer leaves from artichokes until you reach the tender inner leaves, then trim tops and peel down stalks to remove the tough, stringy outer layer and add immediately to liquid. Cover closely with a round of baking paper and weight with a plate to completely submerge artichokes. Bring to a gentle boil over medium heat, reduce heat to low and cook until just soft enough for a skewer to press easily through the centre (7-10 minutes). Remove from heat, cool artichokes in liquid, then remove with a slotted spoon. Halve lengthways, remove hairy choke using a teaspoon and return to liquid until needed.
  • 02
  • Blanch asparagus in boiling salted water until tender (1-2 minutes). Drain, refresh in iced water, drain again and set aside.
  • 03
  • Combine asparagus, baby cress and pistachios in a bowl. Add drained artichokes, lemon juice and oil. Season to taste and toss with your hands to combine. Scatter with pecorino, drizzle with extra oil and serve immediately with the Sbagliato Carafe, grilled octopus, prosciutto and crusty bread.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.