Sautéed artichoke hearts

AT A GLANCE

  • Serves 6 people

  • 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
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.

Recipe:

DAN HUNTER

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY AND GERALDINE MUNOZ

Drinking Suggestion:

IT’S HARD TO MATCH ARTICHOKES BUT THE 2006 SANTA BARBARA VERDICCHIO LE VAGLIE, MARCHE, ITALY, IS A CRACKER. , suggested by LOK THORNTON

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