GLOBE ARTICHOKES, CARROTS AND SPRING GARLIC

A simple one pot dish that delivers tender vegetables and piquant flavours. It’s loosely based on Provence’s Barigoule, traditionally a dish of braised artichokes made in springtime. Feel free to add other spring greens like young asparagus or broad beans. Pop them in the pot under the baking paper, ten minutes before end of cooking time.

Serves 4-6

2 lemons

4 large globe artichokes

¼ cup extra virgin olive oil

2 bay leaves

6 sprigs flat-leaf parsley, plus extra for garnish, chopped

1 bunch Dutch carrots, tops trimmed

6-8 small golden shallots, peeled

6 spring green garlic, ends trimmed (discarded) and cut in to 8cm lengths

80ml (1/3 cup) verjuice, or white wine

375ml vegetable stock

8 black peppercorns

1 lemon, quartered

1 teaspoon sea salt, plus extra for seasoning

To prepare the artichokes, slice one lemon in half. Artichokes brown quickly, so rub any cut sides with the lemon halves as you go. Slice across and discard the top third of the globe artichoke. Snap and peel away the outer tough leaves and discard, until you reach the pale inner section, called the heart. Peel and trim the stem to 4cm. Cut the artichoke in quarters lengthways. Remove the hairy choke with a teaspoon or small paring knife. Rinse under water, if necessary to remove any excess hairy fibres and drain.

How to prepare a globe artichoke

Tie the bay leaf and parsley together with kitchen string to make a bouquet garni. Heat the oil in a medium heavy based saucepan over a medium heat. Add the carrots, shallots and artichoke quarters. Cook for 4-5 minutes, stirring occasionally. Add the spring garlic and verjuice. Bring to a simmer and cook for a minute. Cut the remaining lemon into quarters and add to pot with the bouquet garni and all the remaining ingredients. Bring to a boil, then immediately reduce heat to a low simmer. Place a sheet of baking paper over the surface of vegetables, this is called a cartouche. Cover with a tight-fitting lid. Cook for 25-30 minutes, until vegetables are tender when pierced with a knife.

Discard the lemon pieces, peppercorns and bouquet garni. Serve hot or at room temperature with chopped flat-leaf parsley scattered over the top.

Tip: Can be made a day ahead. Store in an airtight container in the fridge.

Recipe by Fiona Hammond, Oct 2023.