Artichokes cooked à la niçoise

Artichokes cooked à la niçoise

By
From
Arabesque
Photographer
William Meppem

Prepare these in the spring, when artichokes are plentiful. There are endless uses for these artichokes, from soups and salads to braised vegetable and meat dishes. Having a jar of them in the larder will enable you to add that distinctive artichoke flavour and texture for many months after their season ends.

Ingredients

Quantity Ingredient
20 small artichokes, outer leaves trimmed
a small bucket cold water, acidulated with the juice of 2 lemons
1 litre water
4 lemons, juiced
1/2 litre white wine
1/4 litre olive oil
4 shallots, peeled and quartered
1 teaspoon coarsely ground black pepper
1 bay leaf
2 sprigs thyme
1 teaspoon fennel seeds
2 garlic cloves
3 dried chillies
8 strands saffron
1 teaspoon salt

Method

  1. Trim the outer leaves from the artichokes and place them in acidulated water.
  2. Bring to the boil 1 litre of water with the remaining ingredients. Boil the marinade for 20 minutes. Drain the artichokes and place them in the marinade. The liquid should just cover the artichokes – top up with boiling water if necessary. Bring back to the boil and cook at a rolling boil for about 5–10 minutes, or until they are just tender.
  3. Remove from the heat and allow to cool in the marinade. Arrange the artichokes in a 4-litre jar and cover with the marinade. Seal tightly and sterilise by placing the whole jar in a pan of cold water, bringing to the boil and simmering for 10 minutes.
  4. These pickled artichokes will keep unopened for 5 months. Once opened, they will keep in the fridge for up to a month.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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