Braised artichokes
SERVES 6 AS A SIDE OR ENTRÉE
PREP AND COOK TIME 1 HOUR
1½ cups (375ml) verjuice
6 large globe artichokes
2⁄3 cup (180ml) extra virgin olive oil
8 black peppercorns
3 fresh bay leaves
200g fresh ricotta
¼ cup flat leaf parsley
1 Place the verjuice in a glass or ceramic bowl. Trim the artichoke stems to approximately 3cm from the base and remove any tough outer leaves; peel stems. Cut in half lengthways and remove the hairy chokes from the centres. Place the artichokes in the verjuice to stop discolouration.
2 Drain the artichokes, reserving the verjuice, then pat them dry with kitchen paper.
3 In a large frying pan, heat 1/3cup (80ml) of the olive oil over a medium heat. Add the artichokes cut side down; cook until lightly browned. Pour in the remaining olive oil and reserved verjuice, add peppercorns and bay leaves; bring to the boil. Place a sheet of baking paper over the top and reduce the heat to low. Gently simmer for 40 minutes or until tender. Stand to cool.
4 To serve, remove the artichokes from the pan, place onto a serving platter and spoon over the ricotta. Sprinkle over the parsley and drizzle over some of the cooking juices, and season to taste. Not suitable to freeze or microwave.
Poached chicken, asparagus and lentil salad
SERVES 4-6
PREP AND COOK TIME 1 HOUR
1 cup (250ml) verjuice
½ cup (125ml) extra virgin olive oil
1 medium (350g) leek, chopped coarsely
5 sprigs lemon thyme
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