- For the pickled artichokes:
- 1 cup red wine vinegar
- 4 T water
- 4 artichokes, cleaned and quartered
- 1 t Maldon sea salt
- 4 garlic cloves
- 2 bay leaves
- 10 coriander seeds
- 5 black peppercorns
- 1 cup extra virgin olive oil
- 4 slices rye bread, toasted
- 100 g Gruyère, thickly sliced
- 1 red onion, roughly chopped
- 15 g Italian flat leaf parsley, roughly chopped
- wedge of sweet melon, for serving
To pickle the artichokes:
Bring the vinegar and water to the boil in a large saucepan. Put the artichoke quarters, salt and lemon juice into the saucepan and bring back to the boil. Simmer for 15 minutes, then drain the artichokes and dry well.
When cool, place into an airtight jar with the garlic, bay leaves, coriander seeds and peppercorns. Cover with extra virgin olive oil and store in a cool, dry place for one week.
To serve: Top the toasted rye with thick slices of Gruyère. Place under the grill until the cheese is golden and bubbles slightly. Transfer to a plate and top with the red onion, parsley and marinated artichokes.
Serve with a juicy wedge of sweet melon and a crack of black pepper.
Per serving: 3 381.9KJ, 10.9g protein, 70.9g fat, 33.5g carbs
Waste not, want not… The recipe calls for the leaves or the stem, so what to do with the hearts? Pulse with green olives to create a tapenade, Fold into pasta or risotto, DRENCH in garlic butter, Sautee with exotic mushrooms, butter and white wine, or TOSS with clams and cream.