Compote of Artichoke, Orange, Coriander, and Mint
Serves 4 to 6
This rich and bright combination
of artichokes and oranges is one
of the most delightful in the
North African Jewish repertoire.
Similar to many vegetable compote
type dishes in which lots of citric
juice keep the outside of vegetable
rigid, the inside has the soft and
unctuous texture of bone marrow.
Ingredients
12 parsley leaves
3 large artichokes
1 lemon, halved
2 TBS extra virgin olive oil
2 garlic cloves, peeled and sliced
Juice of 1 fresh orange
3 tsp sugar
1 tsp Salt
1/2 tsp Freshly ground pepper
2 oranges, peeled, white membrane removed &
sectioned (approximately 1 cup)
Pinch of ground coriander
Salt and freshly ground pepper, to taste
2 sprigs fresh mint for garnish
Preheat the oven to 350�F (180�C).
Fill a large bowl with cold water.
rush the parsley leaves in your hand and
add them to the bowl.
Trim the artichokes by first snapping off
the tough outer leaves near the base.
Use a stainless steel knife to cut off the
stems, then trim the crowns to within 1 1/2
inches of the base.
Use a melon baller to scoop out the hairy
chokes and scrape around the inner sides
to widen the cavity.
Use a small knife to carefully trim the leaves
& then pare any remaining hard green parts.
As you work with each artichoke, rub it with the
one of the lemon halves to prevent discoloration.
Cut each bottom in half and keep submerged in the
parsleyed water.
Heat 2 tablespoons of olive oil in a flameproof
earthenware or stainless shallow saucepan, add
the garlic and saut� gently for 1 minute.
Add the orange juice, juice of the remaining lemon
half, sugar, and the salt and pepper.
Cook, stirring for an instant.
Drain the artichokes and add them to the pan along
with 1/3 cup of the parsleyed water.
Stir to combine.
Cover with a circle of crumbled, wet parchment paper,
and set the pan in the oven to bake for 1 hour.
Remove the dish from the oven and place it on the stove.
Discard the paper.
Add the orange sections and ground coriander, and cook
over medium high heat, stirring occasionally, until
the liquid turns a nutty brown and the artichokes
and oranges are well glazed, about 5 minutes.
Remove from the heat, allow to cool to room temperature
and correct the seasoning with salt, pepper, a few drops
of lemon juice, and a drizzle of fresh oil.
Serve cool or chilled the following day decorated with
fresh sprigs of mint.
by Paula Wolfert
from The Slow Mediterranean Kitchen
(Wiley, 2003)
Recipe � 2003 Paula Wolfert. All rights reserved
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