Bitter greens, artichokes and shallots with poppyseeds

Bitter greens, artichokes and shallots with poppyseeds

By
From
Turquoise
Serves
6
Photographer
Lisa Cohen and William Meppem

This dish was inspired by one we ate at Çiya restaurant in Istanbul. There were many mezze dishes of wild greens we enjoyed that day but we fell in love with the combination of strong, bitter greens and the barely discernible nutty crunch of poppyseeds. In this version a squeeze of lemon juice and a knob of butter at the end soften the bitterness. Serve this dish warm or at room temperature as part of a mezze selection. It also makes a great lunch dish with a poached or fried egg and some warm flat bread.

Ingredients

Quantity Ingredient
60ml extra-virgin olive oil
6 fresh artichoke hearts, cut into quarters and kept in acidulated water
12 small shallots, peeled and halved
1 leek, cut lengthwise into thin strips and washed, white part only
1 teaspoon poppyseeds, lightly crushed
1/4 teaspoon hot paprika
1/4 teaspoon freshly ground black pepper
ground sumac
600g chicory, roots trimmed
500g silverbeet, shredded lengthwise
150ml * chicken stock [rid:9962]
squeeze lemon juice
40g unsalted butter

Method

  1. Heat the oil in a heavy-based saucepan and add the drained artichokes, shallots and leek. Sauté over a low heat for a few minutes, then add the poppyseeds, paprika, pepper and 1 teaspoon sumac and cook for a further couple of minutes. Add the chicory, silverbeet and stock. Bring to the boil, then lower the heat and simmer, uncovered, for 8–10 minutes until the artichokes and onions are tender.
  2. Remove the pan from the heat, then stir in the lemon juice and butter well and tip into a warmed serving bowl. Sprinkle with a little more sumac and serve.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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