Sautéed artichoke hearts
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.
Search for similar recipes...
Sautéed artichoke hearts
Serves
6
Cooking Time
Prep time 20 mins, cook 5 hrs 15 mins
|
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
|
|
1
|
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.
|
|
2
|
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.
|
|
3
|
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.
Drink Suggestion It’s hard to match artichokes but the 2006 Santa Barbara Verdicchio Le Vaglie, Marche, Italy, is a cracker.
RECIPE Dan Hunter
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby and Geraldine Munoz
DRINK SUGGESTION Lok Thornton