A traditional Provencal dish of braised artichokes in a warm and slightly tangy white wine broth. A fabulous light lunch, starter or alternative to a salad.
6 globe artichoke hearts, halved
1 carrot, cut into 5mm dice
¼ celeriac, cut into 5mm dice
175ml dry white wine
3 garlic cloves, peeled and halved
250ml chicken or vegetable stock
1 pinch of caster sugar
1 pinch of fennel seeds
½tbsp white wine vinegar
200ml extra virgin olive oil
Salt to taste
- Tie the fennel seeds in muslin cloth and set aside.
- Turn up the heat, add the wine and garlic to the pan and cook until almost dry.
- Heat the olive oil in a large pan over a medium heat.
- Add the artichoke hearts and season with a pinch of salt.
- Add the carrot and celeriac, cook for 2-3 minutes, making sure they do not colour.
- Add the fennel seeds (in muslin), chicken stock, and caster sugar to the pan. Turn down the heat and simmer the artichokes until they are just cooked, approximately 5 minutes, and the liquid has reduced. The artichokes are cooked when a sharp knife is inserted and there is no resistance.
- Add the white wine vinegar to the pan.
- Remove the muslin cloth containing the fennel seeds from the pan. Divide the artichokes between the plates and serve immediately.