Artichoke and Orange Compote

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Preparation info

  • Difficulty

    Medium

  • Serves

    4 to 6

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

This rich Algerian-Jewish combination of artichokes and oranges is one of the most alluring dishes in North African-Jewish cuisine.

Ingredients

  • lemons
  • 4 large artichokes
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, sliced
  • cup fresh orange juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 thin-skinned oranges, peeled and sectioned
  • Pinch of ground coriander
  • 1 tablespoon sugar
  • 4 sprigs of mint

Method

  1. Place about 4 cups cold water and the juice of ½ lemon in a bowl. Clean the artichokes: Break off the leaves as far as they will snap. Cut off the tips. Quarter the artichokes and remove the hairy chokes. Rub with what's left of the lemon half and drop into the acidulated water.
  2. Heat the olive oil in a shallow flameproof earthenware dish or stainless steel saucepan, add the garlic, and sauté gently for 1 minute. Stir in the orange juice, the juice of 1 lemon, and the salt and pepper. Drain the artichokes and add to the pan with ¼ cup water. Cover with crumpled wet parchment paper and a tight-fitting lid and set over the lowest heat to cook for 45 minutes. Remove the artichokes to a side plate. Reserve the cooking juices.
  3. In a skillet, combine the orange sections and any collected juices, the ground coriander, and the sugar. Cook over medium-low heat, stirring, until the orange sections are glazed, about 10 minutes.
  4. With a slotted spoon, transfer the oranges to a serving dish. Add the artichokes to the skillet and cook, stirring, until glazed all over. Transfer the artichokes to the serving dish. Add the reserved artichoke cooking juices to the skillet; boil quickly until reduced to a few tablespoons, season with salt and pepper to taste, add a few drops of lemon juice and a drizzle of fresh oil, and pour over the artichokes and oranges. Serve cool or chilled, garnish with the mint.