Name: Antipasto of Octopus and Artichokes
Cook time: 5 h
Total time: 5 h
Yield: Serves 4 as a starter
Ingredients: 400 grams tumbled octopus legs; 3 garlic cloves; 50 ml olive oil; 40 ml olive oil; 1 strip of lemon zest, cut with a peeler; 2 sprigs thyme; 1 bay leaf; celery leaves, to garnish (optional); juice of 1 lemon, plus 1 strip of zest, cut with a peeler; ½ teaspoon black peppercorns; 1 sprig rosemary; 1 chilli, cut in half lengthwise (optional); crusty bread, to serve (optional); 4 artichokes; pinch of salt

Preparation info

Serves
4
as a starter

Difficulty
Medium
Ready in
5 hr

Appears in

At Home with Sous Vide

By Dale Prentice

Published 2013

About

In autumn, when artichokes are in season, my wife and I can often be found on our north-facing veranda enjoying these tasty little morsels as we soak up the golden afternoon sun. They make a great start to a meal or accompaniment to drinks, and are delicious garnished with celery leaves and served with crusty bread. Use only oil when cooking octopus sous vide, as citrus juice or vinegar can result in a mushy texture, and refrain from dressing until after it is cooked.