Name: Curtis Stone’s pickled artichokes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1 lemon, halved, plus finely grated rind and juice of 1 extra lemon; 8 globe artichokes; 500 ml olive oil (2 cups); 1 carrot, thinly sliced; 1 onion, thinly sliced; 4 garlic cloves, thinly sliced; 10 thyme sprigs, plus extra 2 tsp finely chopped leaves; 15 black peppercorns; 5 parsley stalks; 500 ml vegetable stock (2 cups); 500 ml dry white wine (2 cups); 60 ml extra-virgin olive oil (¼ cup); Pickling liquid; 1 tbsp fennel seeds; 1 tsp juniper berries; 1 tbsp yellow mustard seeds; 500 ml white wine vinegar (2 cups); 220 gm caster sugar (1 cup)

Curtis Stone’s pickled artichokes

Artichokes can be divisive, but Curtis Stone's pickled side dish, sprinkled with thyme and lemon rind, will certainly bring together even the toughest of crowds.

Serves 8

Prep

30M

Cook

25M

Total

55M

“You can pickle just about any vegetable or fruit and I haven’t met a pickle that I don’t like,” says Curtis Stone. “Pickled artichokes stand out from the crowd for their soft heart, meaty stalk and slightly sweet, nutty flavour. I take these little spring pickles up a notch by very quickly barbecuing them on each side before serving, imparting a slight char.” Begin this recipe a day ahead to pickle the artichokes.

Ingredients

1 lemon, halved, plus finely grated rind and juice of 1 extra lemon

8 globe artichokes

500 ml olive oil (2 cups)

1 carrot, thinly sliced

1 onion, thinly sliced

4 garlic cloves, thinly sliced

10 thyme sprigs, plus extra 2 tsp finely chopped leaves

15 black peppercorns

5 parsley stalks

500 ml vegetable stock (2 cups)

500 ml dry white wine (2 cups)

60 ml extra-virgin olive oil (¼ cup)

Pickling liquid

1 tbsp fennel seeds

1 tsp juniper berries

1 tbsp yellow mustard seeds

500 ml white wine vinegar (2 cups)

220 gm caster sugar (1 cup)

Method

Main

1.For pickling liquid, dry-roast spices in a largesaucepan over medium-high heat until fragrant (1-2 minutes), then add vinegar, sugar, 500ml water and 2 tsp sea salt and bring to the boil, stirring to dissolve sugar. Transfer to a non-reactive container and cool to room temperature.

2.Squeeze halved lemon into a large bowl of cold water. Trim artichoke stems to 4cm-5cm, then peel off tough outer leaves until you reach the pale tender hearts. Trim tops, halve artichokes lengthways and scoop out hairy chokes with a teaspoon. Place chokes in acidulated water.

3.Heat 1 tbsp oil in a large saucepan over medium-high heat, add carrot, onion and garlic and sauté, stirring occasionally, until tender and translucent (8-10 minutes). Drain artichokes, add to pan with thyme sprigs, black peppercorns and parsley stalks and cook for 1 minute. Add stock, wine and remaining olive oil, bring to a simmer and reduce heat to low-medium. Cover surface with a piece of baking paper and simmer until artichokes are tender (10-15 minutes). Cool to room temperature, remove artichokes from liquid, transfer to pickling liquid and refrigerate for a day. Pickled artichokes will keep for 5 days.

4.Heat a barbecue to medium-high heat. Drain artichokes from pickling liquid. Toss artichokes with 1 tbsp extra-virgin olive oil and grill cut-side down until warmed through and char marks appear (1-2 minutes each side). Transfer to a bowl, drizzle with extra-virgin olive oil and lemon juice and sprinkle with thyme and rind, season to taste and serve warm.

Curtis Stone

Styling by Lisa Featherby