Braised Violetta Artichokes

Braised Violetta Artichokes with a Spiced Tarragon Thyme and Chilli Oil

Ingredients:

Small / medium sized globe artichokes
Unwaxed lemons
Fresh thyme
Fresh tarragon
Salt and pepper
Butter
Water

Chilli oil ingredients:

Extra virgin olive oil
Dried chilli
Coriander seed
Fennel seed
Lemon zest
Fresh thyme
Fresh tarragon
Fresh basil
Salt and pepper

Method:

– Prep the artichokes by removing all the outside leaves leaving only the pale tender ones behind
– Using a potato peeler or a small knife peel the outer tough part of the stem and trim up the edges where the leaves have been removed
– Slice the top half of the leaves from the artichokes and then slice them in half lengthways and place each piece into a bowl of acidulated water (water with a squeeze of lemon) to prevent the artichokes from oxidising and discolouring
– Leaving all the halves in the water as you work take one at a time and using a teaspoon remove the inedible hairy ‘choke’ from the middle of each artichoke – placing each half back into the water as you remove the next
– Place the artichokes into a heavy based lidded pan with a large knob of butter, a few thyme and tarragon sprigs, the pared zest of a lemon and a about an inch of water
– Cover the pan and over a medium heat, braise the artichokes for around 10-15 minutes or until the artichokes are tender to the point of a knife
– Leaving the braising liquid in the pan place the cooked artichoke halves into a second pan with a little hot oil to sear the pieces and give them an appealing golden char – adding a few tarragon and thyme sprigs to fry alongside them and become crisp
– While the artichokes are cooking make the chilli oil by dry toasting 1 tsp each of the whole spices and placing them into a pestle and mortar with the chilli flakes, lemon zest, salt and pepper and a tablespoon each of the soft herbs
– Pound everything together till you achieve a homogeneous mass then drizzle in enough oil to create a nice loose texture – taste and adjust seasoning
– Arrange the golden charred artichokes and fried herbs on a serving plate and drizzle with some of the reduced pan juices (boil off any excess liquid if necessary) and dot with the chill oil
– Serve at room temperature as a starter, a side dish or just on hot sourdough toast with a torn burrata for a decadent lunch