MARINATED ARTICHOKES (no salt)

December 2, 2023 / Lyn Jones / 0 Comments

Antipasto finger food

3 lemons
10 large globe artichokes
4 bay leaves
4 large cloves garlic, sliced
2 cups olive oil
1/2 cup white wine vinegar
1/2 cup flat-leaf parsley, chopped
1 tsp dried chilli flakes

Method

1. Halve lemons, squeeze juice & place both juice & squeezed halves into a large stock pot.
Add 2 L water. Remove small leaves from stalks & around the bases of the artichokes. Trim stalks to 6cm & peel off tough skin with vege peeler. Using a bread knife, cut off the top 3cm from each. Rinse under running water, gently prising layers open to allow the water to penetrate. Place into stock pot along with bay leaves & half the garlic. Add enough water to cover. Place an upturned plate or lid on top of the artichokes so they remain submerged.
2.  Bring to boil over high heat, reduce to low. Cook 45 mins until tender and outer leaves can easily be removed. Transfer artichoke to a chopping board.

3.  Stand stalk side pointing upwards onto a board. Cut in half down through the stem and head. Using a small spoon, knife or fingers, carefully remove the hairy choke in the centre as this is unpleasant to eat. Pack halves into a clean container. Repeat with remaining artichokes.

4.  Combine oil, vinegar, parsley, chilli & remaining garlic in a bowl. Pour over artichokes. Cover container and refrigerate overnight.

NOTES ON ARTICHOKES:  Choose ones with thick, tightly closed, dark green leaves.
Store in vege drawer in fridge. Save hearts by marinating & storing in a sterilised jar in fridge.

MOROCCAN CHICKPEA, CARROT & SPINACH SALAD

December 2, 2023 / Lyn Jones / 0 Comments


INGREDIENTS
1 Tab olive oil
2 Tab ground cumin
400g chickpeas, drained & rinsed
2 garlic cloves, crushed
.5 cup orange juice
.33 cup currants
2 carrots, coarsely grated
3 spring onions, sliced diagonally
100g baby spinach leaves
.33 cup coriander leaves, chopped
.25 cup tahini
2 Tab toasted seeds (sesame & sunflower)

DIRECTIONS

  • Heat oil in a non-stick frypan over medium heat, add cumin, chickpeas and garlic, cook stirring often, for 3 minutes Remove from heat.
  • Combine orange juice and currants in a tea cup. Microwave for 1 min until hot, drain & reserve orange juice.
  • Combine currants, chickpea mixture, carrots, green onions, spinach & coriander in a large bowl.
  • Dressing: Combine tahini & reserved orange juice. Whisk to combine & drizzle over salad.
  • Toss salad through to coat in dressing and sprinkle with seeds to serve.
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