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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.