Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Sautéed artichoke hearts


You'll need

8 large globe artichokes (see note) 60 ml (¼ cup) olive oil 200 ml extra-virgin olive oil 2 garlic cloves, thinly sliced 2 anchovy fillets, coarsely chopped 150 gm dried, coarse rye sourdough breadcrumbs To serve: coarsely chopped flat-leaf parsley   Legume stock 1 leek, coarsely chopped 1 carrot, coarsely chopped ½ large onion, coarsely chopped 125 gm dried chickpeas 1 chicken thigh, on the bone

Method

  • 01
  • For legume stock, combine ingredients and 3.75 litres water in a stockpot and bring to a boil over medium heat. Reduce heat to low, skim surface and simmer for 3-4 hours. Strain and discard solids. Makes about 2 litres.
  • 02
  • Peel tough outer leaves from artichokes, trim stems near bases and trim tops, exposing hearts. Warm olive oil in a wide saucepan over medium-high heat, add artichoke hearts and sauté until just golden (3-5 minutes). Add enough legume stock to cover and season to taste with sea salt. Cover with a lid or baking paper and simmer over low-medium heat until a skewer can be pressed easily through the centre (30-45 minutes). Drain and cool.
  • 03
  • Quarter artichoke hearts and set aside. Warm extra-virgin olive oil in a wide saucepan over medium-high heat, add garlic and anchovy and fry until anchovy dissolves (20-30 seconds), add breadcrumbs and stir continuously until crumbs are toasted (3-5 minutes). Add artichokes and cook until lightly fried (4-5 minutes), season to taste with sea salt, scatter with parsley and serve immediately.
Note If fresh artichokes are unavailable, you can use canned artichoke hearts and skip steps 1 and 2.

The legume stock in this recipe is a clean tasting stock ideal for cooking vegetables. The chickpeas give it richness and the chicken some body. It has a similar flavour to many of the legume-based stews found in Spain. Once cooked, the chickpeas can be used in a salad.

At A Glance

  • Serves 6 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

It’s hard to match artichokes but the 2006 Santa Barbara Verdicchio Le Vaglie, Marche, Italy, is a cracker.

You might also like...

Quick meals

recipes

Christmas pudding ice-cream

Beer recipes

recipes

Raspberry and Mint Mojito

Summer seafood recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Summer salads

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Quick summer meals

recipes

Serge Dansereau: Homemade lemonade

Christmas classic recipes

recipes

Serge Danserau: Duck confit and potato terrine

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Leek tartlets

Holiday entertaining recipes

recipes

conversion tool

 
get the latest news

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