Name: Curtis Stone’s pickled artichokes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Ingredients: 1 lemon, halved, plus finely grated rind and juice of 1 extra lemon; 8 globe artichokes; 500 ml olive oil (2 cups); 1 carrot, thinly sliced; 1 onion, thinly sliced; 4 garlic cloves, thinly sliced; 10 thyme sprigs, plus extra 2 tsp finely chopped leaves; 15 black peppercorns; 5 parsley stalks; 500 ml vegetable stock (2 cups); 500 ml dry white wine (2 cups); 60 ml extra-virgin olive oil (¼ cup); Pickling liquid; 1 tbsp fennel seeds; 1 tsp juniper berries; 1 tbsp yellow mustard seeds; 500 ml white wine vinegar (2 cups); 220 gm caster sugar (1 cup)

“You can pickle just about any vegetable or fruit and I haven’t met a pickle that I don’t like,” says Curtis Stone. “Pickled artichokes stand out from the crowd for their soft heart, meaty stalk and slightly sweet, nutty flavour. I take these little spring pickles up a notch by very quickly barbecuing them on each side before serving, imparting a slight char.” Begin this recipe a day ahead to pickle the artichokes.

Ingredients

1 lemon, halved, plus finely grated rind and juice of 1 extra lemon

8 globe artichokes

500 ml olive oil (2 cups)

1 carrot, thinly sliced

1 onion, thinly sliced

4 garlic cloves, thinly sliced

10 thyme sprigs, plus extra 2 tsp finely chopped leaves

15 black peppercorns

5 parsley stalks

500 ml vegetable stock (2 cups)

500 ml dry white wine (2 cups)

60 ml extra-virgin olive oil (¼ cup)

Pickling liquid

1 tbsp fennel seeds

1 tsp juniper berries

1 tbsp yellow mustard seeds

500 ml white wine vinegar (2 cups)

220 gm caster sugar (1 cup)

Method

Main

1.For pickling liquid, dry-roast spices in a largesaucepan over medium-high heat until fragrant (1-2 minutes), then add vinegar, sugar, 500ml water and 2 tsp sea salt and bring to the boil, stirring to dissolve sugar. Transfer to a non-reactive container and cool to room temperature.

2.Squeeze halved lemon into a large bowl of cold water. Trim artichoke stems to 4cm-5cm, then peel off tough outer leaves until you reach the pale tender hearts. Trim tops, halve artichokes lengthways and scoop out hairy chokes with a teaspoon. Place chokes in acidulated water.

3.Heat 1 tbsp oil in a large saucepan over medium-high heat, add carrot, onion and garlic and sauté, stirring occasionally, until tender and translucent (8-10 minutes). Drain artichokes, add to pan with thyme sprigs, black peppercorns and parsley stalks and cook for 1 minute. Add stock, wine and remaining olive oil, bring to a simmer and reduce heat to low-medium. Cover surface with a piece of baking paper and simmer until artichokes are tender (10-15 minutes). Cool to room temperature, remove artichokes from liquid, transfer to pickling liquid and refrigerate for a day. Pickled artichokes will keep for 5 days.

4.Heat a barbecue to medium-high heat. Drain artichokes from pickling liquid. Toss artichokes with 1 tbsp extra-virgin olive oil and grill cut-side down until warmed through and char marks appear (1-2 minutes each side). Transfer to a bowl, drizzle with extra-virgin olive oil and lemon juice and sprinkle with thyme and rind, season to taste and serve warm.

Curtis Stone

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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