Pairs well with Braised Artichokes
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Braised Artichokes
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Artichokes braised in a flavorful vegetable stock and seared to perfection, served with goat curd, pickled lemon, and rock sprigs.
00:40:00 total
Serves 4
medium
Vegetable Highlight
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Ingredients
- artichokes - watch the video to see (outer leaves removed, trimmed and halved)
- vegetable braising liquid - watch the video to see (from the vegetable stock recipe)
- oil - watch the video to see (for searing)
- thyme - watch the video to see (picked)
- salt - to taste
- pepper - to taste
- butter - watch the video to see (divided into knobs)
- parsley - watch the video to see (freshly cut)
- goat curd - watch the video to see
- pickled lemon slices - watch the video to see
- rock sprigs - watch the video to see
Instructions
- Prepare Artichokes: Pull off the tough outer leaves of the artichokes. Using a small sharp knife, turn from the stem down to the base all the way around. Trim off the bottom, then cut them in half lengthways before scooping out the inedible center.
- Braise Artichokes: Place the prepared artichokes into the vegetable braising liquid. Cover with a cartouche and simmer for 15 to 20 minutes.
- Sear Artichokes: Remove the artichokes from the stock and sear them in a hot pan with a little bit of oil until they get a beautiful golden crust. Season with thyme, salt, pepper, and a knob of butter.
- Reduce Cooking Liquid: Add two ladles of the cooking liquid to the pan and reduce by half.
- Glaze Artichokes: Place the artichokes back in the pan, continue to glaze with the reduced cooking liquid, and finish with another knob of butter and some freshly cut parsley.
- Serve: Serve the artichokes with goat curd, pickled lemon slices, and a few sprigs of rock.
