The Mouthwatering Artichokes Recipe to Pair with DCF Fish
Check out the stunning artichoke recipe perfect for Spring, brought to you by Vegetables WA. Pair this with a simple grilled white fish from Dirty Clean Food.
Artichokes in Lemon Rosemary Brine with Peas and Mint
Serves 4 as an entree or side
Nothing says spring more than flowers and peas!
Pair with grilled market fish (pictured)
For the peas and mint
1 cup of peas, blanched (or frozen)
4 spring onions, cut into 1cm pieces
Handful of mint leaves (and extra for garnish)
In a medium-sized pot, add all ingredients for the brine (except artichokes) and bring to a simmer. Check seasoning. It should be mildly salty.
To prepare the artichokes, cut the pointed top off the artichoke flower (about 2cm), and peel away the coarse outer leaves to expose the pale heart. Peel the bottom of the flower and stem with a paring knife to expose the pale tender green of the stem. Cut off the woody stem base.
To check for choke, cut one flower in half to see if there are large fine bristles in the
centre. If there are you need to remove them with a paring knife (or a teaspoon works, too). Usually, with the smaller artichoke flowers, you do not need to do this step. For larger artichokes, use the same method and cook in halves or quarters. Adjust
the poaching time accordingly.
Once you have prepped all artichokes, poach/simmer gently in brine until the flowers are just tender (about 12mins) in the centre, then turn off heat. Test with a skewer to ensure they are cooked. Allow to cool in the brine.
Drain artichokes, lemon wedges and garlic cloves. Place in hot oil in a pan with the
spring onion and some seasoning. Cook until the edges just start to caramelise. Add a handful of mint leaves, then cook for a further minute. Toss in a cup of blanched peas, and sauté until they are cooked. Serve on a platter and finish with a splash of EVOO and extra mint.
Note: The artichokes will keep in brine in a sealed contained for 2 weeks when refrigerated. When you want to use them, drain, cut in quarters and dress. Add them to salads or antipasto.
Producer & Styling Anna Flanders
Photographer Frances Andrijich
Recipe Development Amanda Daniel
Food prep & Styling Fenella Peacock