Artichokes cooked in sweet spices with peas, carrots and potatoes

Artichokes cooked in sweet spices with peas, carrots and potatoes

By
From
Saha
Serves
6
Photographer
Matt Harvey

A fragrant stewed vegetable dish that makes a delicious starter on its own or can be served as an accompaniment to all kinds of roasts or grilled meats.

Ingredients

Quantity Ingredient
8 large globe artichokes
small bucket cold water, acidulated with the juice of 1 lemon
4 small kipfler potatoes, peeled and sliced thickly
1 small bunch baby carrots, scraped and trimmed
8 purple shallots, peeled
60g fresh peas, shelled weight
4 garlic cloves, peeled
2 bay leaves
few sprigs thyme
1/2 teaspoon dried mint
1 teaspoon coriander seeds, lightly crushed
1/2 teaspoon black peppercorns, lightly crushed
3 lemons, juiced
400ml dry white wine
500ml water
400ml extra-virgin olive oil
1/2 teaspoon salt
freshly ground sea salt and pepper, to taste
extra-virgin olive oil

Method

  1. To prepare the artichokes, remove the outer hard leaves and cut in half lengthways through the stalk. Use a sharp knife to remove the choke then drop into the water.
  2. Put all the vegetables into a large, heavy-based non-reactive saucepan. Add the herbs and spices, pour on the lemon juice, wine, water and olive oil and stir in the salt.
  3. Cut a circle of baking paper to the size of the saucepan and sit it on top of the vegetables. Bring to the boil, then lower the heat and cook at a very gentle simmer for 15 minutes. Remove from the heat and leave the vegetables to cool slightly in the liquid.
  4. When ready to serve, lift the vegetables out of the stewing liquor into a serving dish, season with a little salt and drizzle with extra-virgin olive oil.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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