There are so many things you can do with artichoke bottoms, from adding them to a mixed salad to stuffing and braising. This recipe will help you cook them, the rest is up to you.

Ingredients

  • 2 large globe artichokes
  • Juice of ½ lemon
  • 1 shallot, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 25 g (1 oz) unsalted butter
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • 6 black peppercorns
  • 6 coriander seeds
  • 4 tomatoes, chopped

Method

Firstly remove the stalks from the artichokes and then cut around the base, removing the leaves. Now cut across about 4 cm ( in) from the base and cut off any excess stalk or green left on. The centre of the bottom will still be intact. Rub with lemon juice.

Sweat the chopped shallot, carrot and celery in the butter and olive oil for a few minutes, then add the bay leaf, thyme, peppercorns, coriander seeds and chopped tomatoes. Pour in just enough water to cover. Bring to a simmer and cook for 10 minutes. Add the artichoke bottoms and about 1 teaspoon of lemon juice and simmer for 20–30 minutes until tender. When cooked and cooled, remove and discard the bristly centres. Cut each bottom in half, and each half into four or five slices. They are now ready to use.

“These are fish cakes with a difference.”

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