Artichokes alla Romana
Method
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Cut the peeled, trimmed artichokes in half lengthways and scoop out the hairy 'chokes' using a teaspoon. Rub the artichoke halves all over with the lemon juice to prevent them from discolouring. Set aside.
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Heat a heavy-based, lidded ovenproof casserole over a medium heat. When the casserole is hot, add the fennel and coriander seeds and dry fry for 30 seconds to one minute, or until the seeds begin to pop. (CAUTION: Keep the pan away from the eyes and face as popping seeds can be dangerous.)
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Add the carrots, onion, garlic, celery, bay leaves, peppercorns, wine and sugar and season, to taste, with salt. Stir well to combine.
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Place the artichoke halves into the casserole, then pour over the water. Bring the mixture to a gentle simmer, then cover the casserole with a lid and cook for 25-30 minutes, or until the vegetables are tender.
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When the vegetables are tender, remove the casserole from the heat and set aside, uncovered, until cooled slightly.
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When the casserole contents have cooled slightly, drizzle over the olive oil, then sprinkle over the parsley. Serve the artichokes alla Romana with steamed fish or barbecued meat.
Ingredients
- 8 small globe artichokes, outer leaves peeled, stems trimmed
- 2 lemons, juice only
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 4 carrots, peeled, chopped
- 1 onion, peeled, finely sliced
- 4 garlic cloves, peeled, finely sliced
- 2 celery sticks, trimmed, stringy parts peeled away, sliced
- 3 bay leaves
- 6 black peppercorns, left whole
- 300ml/10½fl oz white wine
- 1 tsp caster sugar
- sea salt flakes
- 100ml/3½fl oz water
- dash extra virgin olive oil
- handful chopped fresh parsley leaves
Shopping List
Artichokes alla Romana
Fruit and vegetables
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