Braised artichokes, peas, mint and green olives

Braised artichokes, peas, mint and green olives

By
From
Botanical
Serves
4
Photographer
William Meppem

Ingredients

Quantity Ingredient
12 globe artichokes
2 lemons, juiced
50ml extra-virgin olive oil
100g butter
10 garlic cloves, finely sliced
2 brown onions, finely diced
1 bunch sage, leaves finely chopped
4 green chillies, finely sliced
250g small baby gem lettuce leaves, excess stalks removed
pinch salt
50ml sherry vinegar
200ml sweet sherry
200ml Chicken stock
or vegetable stock 400 g fresh or frozen peas
200g good-quality green olives, cheeks sliced off
2 bunches mint, leaves finely shredded
salt and freshly ground black pepper

Method

  1. Wearing a pair of rubber gloves, prepare the artichokes by carefully removing the tough outer leaves and discarding. Cut off the tips with a serrated knife, then peel the stalks with a swivel peeler, removing the outer layer of fibres. Cut each heart into quarters through the stalks, remove the furry chokes if any, and put the hearts into some water with lemon juice added.
  2. Heat the extra-virgin olive oil in a large frying pan over a medium heat. Add half of the butter and fry the garlic until it begins to caramelise, then add the onions and chopped sage. Drain the artichokes and add to the pan with the chillies. Cook gently together then add the lettuce and a good pinch of salt and stir until the lettuce begins to collapse. Add the vinegar, reduce completely then add the sherry and reduce by half. Add the chicken stock. Bring to the boil, then add the peas, olives, mint and remaining butter. Bring back to the boil, adjust the seasoning and serve.

Chef’s note

  • These artichokes are excellent with lamb, rabbit and all types of fish.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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