4 Easy Ways With Artichoke

Instead of spending hours prepping fiddly artichokes, why not buy a jar of ready-to-use artichoke hearts? Not only are these antipasti heroes ready to eat immediately, says food writer and SL contributor Chloe Scott-Moncrieff, they’re also more versatile than you might imagine. If you’re in need of some inspiration, here are four 30-minute meals to add to your repertoire.
HARALD WALKER/STOCKSY UNITED
Artichoke Heart & Taleggio Traybake (V)

Serves

4

Total Time

30 Minutes

Ingredients

1 x 250g jar of artichoke hearts
1 x 400g tin of cannellini beans, drained
200g of taleggio cheese, sliced
200g of breadcrumbs
1 garlic clove, finely chopped
Zest and juice of 1 lemon
A sprinkling of thyme (optional)
Parsley (optional)
Olives (optional)

Method

Step 1

Preheat the oven to 190°C. Lay out the hearts in a baking dish, flat side up. Drain the cannellini and sprinkle them over. Grate the lemon zest and squeeze over the juice. Season with salt and pepper.

Step 2

Mix the finely chopped garlic with the breadcrumbs and scatter over.

Step 3

Evenly distribute the taleggio slices on top. Bake for 20 minutes until it’s golden and bubbling.
Vignarola (V)

Serves

2-4

Total Time

30 Minutes

Ingredients

200g of peas, simmered and drained
1 x 250g jar of artichokes
200g of broad beans or fava beans, simmered and drained
1 glass of white wine
8 spring onions, chopped
20g of mint, finely chopped
100g of pecorino, grated
Bread, to soak it up

Method

Step 1

In a large frying pan, add a little butter or olive oil. Stir in the spring onions and sauté for a minute on low heat.

Step 2

Mix in the artichokes, peas and beans and pour in the white wine. Season and simmer for a few minutes. Pour in the wine and again, on low heat, let it gently pop.

Step 3

Remove from the heat and add the mint and stir in the pecorino. Serve with fresh crusty bread.
Seabass & Artichoke Salad

Serves

2

Total Time

30 Minutes

Ingredients

200g of bulgur wheat
2 seabass fillets
90g bag of rocket
1 x 250g jar of sun-dried tomatoes
1 x 250g jar of artichokes
For the salsa verde:
2 tbsp of capers
1 large handful of parsley, tarragon, or mint
Zest and juice of 1 lemon
1 tbsp of honey
3 tbsp of olive oil
Half a garlic clove

Method

Step 1

Simmer the bulgur wheat in water, according to the packet instructions. Drain.

Step 2

Mix with the cooked bulgur with the drained sun-dried tomatoes and drained artichokes. Season.

Step 3

To make the sauce, blitz the salsa verde ingredients. Taste and season accordingly.

Step 4

Heat a non-stick frying pan with some butter or olive oil. Season the sea bass and cook it skin side down for about 4 minutes. Flip and cook for 1-2 minutes on the other side.

Step 5

On the plates, divide the rocket and bulgur salad. Place the seabass on top. Drizzle with the salsa verde.
Artichoke Hearts & Lemon Pasta

Serves

2

Total Time

30 Minutes

Ingredients

250g of casarecce pasta
1 garlic clove, finely chopped
1 x 250g jar of artichokes, drained
A slosh of white wine
1 tbsp of lemon juice
20g of parsley, finely chopped
50g of Parmesan

Method

Step 1

In a pan, gently simmer the pasta.

Step 2

In another saucepan, add the artichokes with half their oil. Stir in the garlic and sauté for a few minutes. Season with a pinch of salt. Pour in half a glass or so of white wine and let it cook off. Gently mash half of the artichokes in the pan with a fork.

Step 3

Drain the pasta after 7-8 minutes so it’s al dente. Toss the pasta into the artichoke mix.

Step 4

Squeeze over the lemon juice. Taste. Season with salt and pepper. Serve with plenty of Parmesan.

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