Top artichoke recipes from Hugo Arnold
All recipes serve four
ROAST SEA BASS, BURST CHERRY TOMATOES AND ARTICHOKES
4 sea bass
olive oil
2 artichokes cooked as above (these can be done in advance and held in the fridge)
400g cherry tomatoes (on the vine if possible)
1 jar tapenade
4 garlic cloves
1 lemon, quartered
Preheat the oven to 220 degrees/gas eight. Arrange the tomatoes on a roasting tray, drizzle three tablespoons of olive oil over them and scatter with the garlic cloves. Season with salt and pepper and place in the oven for 20 minutes.
Remove the leaves and choke from the artichokes and cut the heart into slices.
Season the fish well, inside and out. Drizzle a tablespoon of olive oil over each fish and add to the cherry tomatoes. Roast for 15-20 minutes or until cooked, turning once during the cooking time.
Remove the sea bass and the cherry tomatoes from the oven and keep them warm. Toss the artichoke slices in the roasting juices and add to the cherry tomatoes. Top with the fish, spoon over a little tapenade and serve with a lemon quarter and drizzle of olive oil.
STUFFED ARTICHOKES
2 cups of breadcrumbs
2 tbsp grated Parmesan
2 garlic cloves, peeled and finely chopped
bunch parsley, finely chopped
1 tbsp roughly chopped sage
grated zest of 1 lemon plus the juice for rubbing the exposed flesh of the artichokes
4 artichokes
olive oil
Combine the breadcrumbs, Parmesan, garlic, parsley, sage and lemon zest. Season with salt and pepper. Remove the stem from the artichokes and rub the exposed flesh with lemon juice. Cut off the top third of leaves and scoop out the inside leaves, down as far as the choke. Using a teaspoon, haul out the choke. Stuff each artichoke with a quarter of the stuffing.
Arrange the artichokes in a saucepan, pour in three centimetres of water and drizzle a tablespoon of olive oil over each artichoke. Cover and simmer over a moderate heat for 40-50 minutes or until the artichokes are tender (the inside leaves will put out easily when they are ready). Serve with olive oil to drizzle over the top.
SAUTEED GLOBE ARTICHOKES, PEAS AND BROAD BEANS WITH PEPPERMINT VINAIGRETTE
4 artichokes (or 8 baby ones), trimmed
white wine vinegar
200g shelled broad beans
extra virgin olive oil
1 tbsp chopped shallots
3 slices pancetta, finely chopped
200ml chicken stock
200g shelled peas
bunch mint
Tabasco
juice of half a lemon
If using baby artichokes, trim them and leave whole, otherwise cut the artichokes in four lengthways and remove the choke with the point of a knife. Blanch for 10 minutes in boiling salted water, acidulated with a teaspoon of vinegar, then drain.
Add the broad beans to a pan of boiling water, simmer for two minutes then drain them. When cool enough to handle, slide the grey skin off the beans and discard.
Heat four tablespoons of olive oil in a deep frying pan and saute the shallots and pancetta for five minutes, without allowing them to colour. Add the artichokes and continue cooking for a further five minutes, turning them gently so they are coated in the oil. Add the chicken stock and peas, cover and simmer for 10 minutes, or until the vegetables are tender. Add the broad beans and heat through. (If you are using frozen peas, add them at the same time as the broad beans.)
Finely chop the mint and whisk in enough olive oil to form a paste. Season with salt and lots of pepper. Add Tabasco and lemon juice to taste, and drizzle this mixture over the vegetables