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.

CARROT TOP CHIMICHURRI (Argentinian green sauce or salsa)

September 2, 2021 / Lyn Jones / 0 Comments

Traditionally used on grilled meat, this simple, flavourful condiment can be used on proteins, pasta, vegetables, potatoes, and more. You can even eat it like a dip with your favourite chips, crackers, or cut-up vegetables: it’s that good!  (recipe from the Guardian)

Prepare your dutch carrots: Start by removing the leaves from the stem of the carrot. Place in a cold bowl of water to remove as much dirt as possible. Dry in a salad spinner, then remove any brown or discolored leaves and give it a rough chop until it’s minced. You can also pulse it in a food processor, but not too much. Soak and roughly hand-scrub carrots twice – they will keep longer then.

1 bunch organic carrots with tops
20g parsley, finely chopped, including stalks
2 tsp dried or chopped fresh oregano
2 cloves garlic, peeled and crushed
1 pinch dried chilli flakes
8 Tab extra-virgin olive oil
3 Tab red-wine vinegar
Salt and pepper

Remove the carrot stalks and tops, soak them in water to remove any soil, and rinse. Repeat. Dry, then …

Finely chop 20g of the stalks and leaves, and mix with all the other ingredients.
Season to taste, and it’s done.*
The chimichurri will keep in the fridge for a week or two.

another suggestion:  Rest the sauce: Let it sit on the countertop for at least 30 minutes to develop its flavour. Add any leftovers to a jar or airtight container and store them in the fridge for up to 2 weeks.

TIPS 

Since you’re using fresh herbs in the carrot top chimichurri sauce, they may need some time to break down and develop their flavors. This chimichurri tastes best when it’s had some time to rest.

You can use a food processor to mix up the sauce, but only to pulse the dry ingredients. Chimichurri is meant to have small roughly chopped minced pieces.

Save the stems to use in a broth or soup. Don’t waste your carrot peelings either! Use them in this Carrot Peeling Cake.

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