Artichokes cooked à la Niçoise

Artichokes cooked à la Niçoise

By
From
New Middle Eastern Food
Serves
6 as part of a mezze selection
Photographer
Mark Roper

Ingredients

Quantity Ingredient
20 small artichokes
a large bowl cold water, acidulated with the juice of 2 lemons
1 litre water
4 lemons, juiced
500ml white wine
250ml 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 the artichokes in the acidulated water. Bring to the boil 1 litre of water with the remaining ingredients, and boil for 20 minutes. Drain the artichokes and add to the liquid — it should just cover them. Top up with boiling water if necessary. Bring back to a rolling boil and cook for 5–10 minutes, or until the artichokes are just tender. 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. These pickled artichokes will keep unopened for 5 months. Once opened, they will keep in the fridge for up to a month.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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