Goes with: chicken, lamb, beef; over grilled fish and salmon.
INGREDIENTS
1 x 400 gram tin artichoke hearts, drained
1/3 cup currants
3 tablespoons olive oil
3 tablespoons pine nuts
1 teaspoon whole cumin seeds
½ teaspoon paprika, smoked or plain
¼ teaspoon ground turmeric
1 clove garlic, crushed
1 tablespoon lemon juice
2 pieces preserved lemon rind, thinly sliced
½ cup picked flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Cut the artichoke hearts in half and place on paper towels, pressing lightly to remove all the brine. Cut into small wedges. Soak the currants in hot water for 10 minutes then drain well.
Put the olive oil, pine nuts, cumin seeds, paprika and turmeric in a small saucepan and place over a low heat for 3 minutes to cook out the spices and lightly toast the pine nuts. Do not let the oil get too hot or the spices will burn.
Remove from the heat and stir in the garlic, lemon juice, preserved lemon, artichoke hearts and the drained currants. Cool. Season and stir in the flat-leaf parsley just before serving.
Makes about 2 cups
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.