Side Dishes Recipes - Artichokes with Coriander Seeds Recipe

Ingredients

• 4 young artichokes

• Juice of 1 lemon, organically grown

• 1/2 teaspoon black peppercorns

• 1/2 teaspoon coriander seeds

• 1/2 teaspoon fennel seeds

• 5 tablespoons olive oil

• 3 bay leaves

• 3 garlic cloves, lightly bruised

• 125 g/4 oz button onions, peeled

• 1 tablespoon sugar

• Salt

• 125 ml/4 fl oz dry white wine

• 500 ml/16 fl oz fish stock (refer recipe)

• 100 g/31/2 oz small green olives, stoned

• 1/2 bunch of flat-leaf parsley, coarsely chopped

Serves 4

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Method:

1. Thoroughly clean the artichokes, cut into quarters and immediately immerse them in acidulated (lemon) water.

2. Coarsely crush the peppercorns, coriander seeds and fennel seeds with a mortar and pestle and briefly sauté with the bay leaves in the hot olive oil. Preheat the oven to 180°C (350°F), Gas Mark 4.

3. Add the garlic, button onions and well-drained artichokes. Sprinkle with sugar, season with salt and sauté over a high heat.

4. Add the white wine and cook rapidly until some of the liquid has evaporated, then add the fish stock. Cover and bake in the preheated oven for about 30 minutes.

5. Mix the olives with the warm vegetables and set aside for 5 minutes. If necessary, add more salt and sprinkle with parsley.