Sabbath artichoke salad with fennel and harissa

Sabbath artichoke salad with fennel and harissa

Salade d’artichauts cuits du chabbat

By
From
Hazana
Serves
4
Photographer
Mowie Kay

In this recipe from Tunis, artichokes are simmered with baby onions, fennel and harissa and served at room temperature. Harissa is a hot sauce based on dried chillies, garlic and salt that is widely used as a condiment in North Africa. It is readily available at most supermarkets or Middle Eastern stores, but the strength can vary considerably, so you may need to adjust the amount used according to taste. Harissa is also very easy to prepare at home. Always use rubber gloves when handling chillies, and avoid any contact with the eyes.

Ingredients

Quantity Ingredient
4 medium artichokes
1/2 lemon
3 tablespoons extra virgin olive oil
225g small white onions, peeled but left whole
3 garlic cloves, finely chopped
1 medium fennel bulb, trimmed and cut into thin wedges
1/2 teaspoon tomato puree
1 teaspoon harissa (see method), or to taste
125ml hot water

For the harissa

Quantity Ingredient
60g dried red chillies
1 small head garlic, cloves separated and peeled
1 teaspoon toasted and ground coriander seeds
1 teaspoon toasted and ground caraway seeds
1/2 teaspoon salt
2 tablespoons extra virgin olive oil, plus extra for storing

Method

  1. To make the harissa, remove the seeds and stalks from the chillies and place in a bowl. Cover with boiling water and leave to soak for 30 minutes, until the chillies are soft. Drain, then place in a food processor with the garlic, spices, salt and 2 tablespoons of olive oil. Process to a smooth paste. Spoon the harissa into a sterilized glass jar, and cover with a layer of olive oil. It will keep in the refrigerator for up to 2 weeks.
  2. Trim and peel the stems of the artichokes, then remove all the outer tough, inedible leaves. Cut the artichokes in half and remove the fuzzy chokes. Rub the artichoke bottoms all over with the lemon half to prevent them from blackening, then cut into 5mm slices.
  3. Heat the olive oil in a large frying pan and cook the onions and garlic for 2 minutes. Add the fennel and artichokes, then stir in the tomato puree and harissa. Pour over the hot water and bring to the boil. Cover, then turn down to a simmer and cook for 20-25 minutes or until the vegetables are tender and the sauce has thickened. Transfer to a serving dish and serve at room temperature.
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