I refuse to use the word ‘hack’ when writing about cooking. It tends to represent a genre of ‘social-friendly’ recipes that involve either cooking something in an alternative but - crucially - not improved way, or using an ingredient shortcut that worsens the finished dish. What I bring you today, then, is a good old-fashioned TIP. A handy idea! A way of changing a familiar ingredient into something new and exciting with little effort. That’s the definition of a hack, you say? I’m choosing to ignore you. Artichokes are fabulous but also a faff and anyway, not in season until summer. While the slippery leaves of a whole globe artichoke are, admittedly, hard to beat stubbed into a luxuriously murky vinaigrette or jiggly mayo it’s a whole life event rather than a quick, easy dinner. January is a slog in more ways than one and if, like me, you’re bored of root veg and brassicas, it’s time to unleash these crispy ‘chokes. All you need to do is drain their oil, pop them on a baking tray and bang them into the oven for 20 minutes. What emerges is miraculous. Like skewiff cockatoo frills, the leafy bits are crisp while the hearts remain squishy. Toss them through a salad, pasta or risotto. Eat them on toast with cream cheese, ricotta or goat cheese. While they retain the acidity and overall flavour of the marinade they were packed in - and are therefore quite different from fresh artichokes - I find them a godsend in these gloomy months. Some other things to do with them:
Crispy Jarred Artichokes 1 x 280g jar of artichokes in oil Preheat the oven to 180°C fan. Drain the artichokes in a sieve and pat them gently with kitchen paper to remove a little of the excess oil, not too much. Spread them out on a baking tray then transfer to the oven and roast for 10 minutes, before turning and roasting for a further 10, or until golden and crisp. Season with a little flaky salt. Crispy Artichokes and Ricotta on Toast 1 quantity of crispy artichokes Salsa Verde To make the salsa verde, whizz everything in a small blender until smooth. You can also chop everything by hand for a more rustic texture. Top the toasted sourdough with ricotta, followed by the artichokes and salsa verde. Finish with a grating of lemon zest and flaky salt.
SUPERSIZE ME! It’s my new favourite pasta dish. Seriously, I’ve eaten this three times in a week?! Until next time, Flavour Fans x
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Tuesday, January 7, 2025
Flavour nugget #10: roasted jarred artichokes
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