Ingredients
250ml Verjuice
1.2kg globe artichokes
200ml Extra Virgin Olive Oil
8 black peppercorns
3 bay leaves
40g unsalted butter
100g mushrooms
To taste sea salt
To taste freshly ground pepper
60g flat leaf parsley chopped
250ml Verjuice
1.2kg globe artichokes
200ml Extra Virgin Olive Oil
8 black peppercorns
3 bay leaves
40g unsalted butter
100g mushrooms
To taste sea salt
To taste freshly ground pepper
60g flat leaf parsley chopped
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Methods
1
Place the Verjuice in a glass or ceramic bowl.
2
Trim each artichoke stem approximately 2 centimetres from the base and remove tough outer leaves, then cut in half and remove the hairy chokes from the centres. Place the artichokes in the bowl and toss around, then prepare the next.
3
In a large, wide, stainless steel frying pan, heat ¼ cup (60 millilitress) of the Extra Virgin Olive Oil over medium heat. Drain the artichokes, reserving the Verjuice, then pat dry with paper towel and quickly seal them in the pan. Add the remaining Extra Virgin Olive Oil and reserved Verjuice, then add the peppercorns and bay leaves.
4
Place a sheet of baking paper closely over the top and cook over a low heat on the stove top. After 30 minutes, heat the butter in another frying pan over medium-high heat and sauté the mushrooms, then season with salt and pepper. Add the mushrooms to the artichokes for the final 15 minutes of cooking.
5
Transfer the vegetables to a serving dish, toss with the chopped flat leaf parsley, then season to taste and add a little of the cooking juices and a drizzle of fresh Extra Virgin Olive Oil at the last moment.
1
Place the Verjuice in a glass or ceramic bowl.
2
Trim each artichoke stem approximately 2 centimetres from the base and remove tough outer leaves, then cut in half and remove the hairy chokes from the centres. Place the artichokes in the bowl and toss around, then prepare the next.
3
In a large, wide, stainless steel frying pan, heat ¼ cup (60 millilitress) of the Extra Virgin Olive Oil over medium heat. Drain the artichokes, reserving the Verjuice, then pat dry with paper towel and quickly seal them in the pan. Add the remaining Extra Virgin Olive Oil and reserved Verjuice, then add the peppercorns and bay leaves.
4
Place a sheet of baking paper closely over the top and cook over a low heat on the stove top. After 30 minutes, heat the butter in another frying pan over medium-high heat and sauté the mushrooms, then season with salt and pepper. Add the mushrooms to the artichokes for the final 15 minutes of cooking.
5
Transfer the vegetables to a serving dish, toss with the chopped flat leaf parsley, then season to taste and add a little of the cooking juices and a drizzle of fresh Extra Virgin Olive Oil at the last moment.
