Not one to face the challenge of preparing and cooking raw artichokes (yet), we’ve finally found some alternatives that we are happy with. Having tried the deli-section artichoke hearts and some supermarket tinned and jarred ones, we stumbled across a huge jar in a funny little Vietnamese-Northern European shop in our local shopping district. They are the best that we have tasted so far.
We have to thank Ottolenghi and Bittman for insisting that we bring artichokes into the kitchen. We had not previously appreciated the acid layer and creamy texture that the preserved variety add to dishes. One of the reasons that Ottolenghi recipes are so successful, is that he consistently applies the layering of salt-fat-acid-pungent-astringent-sweet-creamy-soft-crunchy-crispy elements in his dishes. Sometimes he even includes bitter.
This recipe is very very simple, if you are using preserved artichokes rather than raw. There are no candied peels to make, or toffee’d nuts. No charring or smoking a vegetable then roasting it. No unusual ingredients that you need to search the city for. Just artichokes, potatoes, herbs and mayo. Simple. Wonderful. Delicious. It is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.
I have to admit that I don’t often have pea shoots at hand, so will replace those in his recipes with tiny leaves from our garden – tiny herb leaves and vegetable leaves. I do love that we use our garden in this way – you can see me tramping out in the drizzle to pick a small bowl full of small leaves for our day’s dishes.
It is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Note that we make our own eggless mayonnaise to go with this dish. Substitute your own mayo if you prefer.
Similar recipes include Elizabeth David’s Potato Salad, Fennel, Potato and Tomato with Garlicky Mayo, Artichoke Hearts, Feta and Tomato Salad, and Mograbieh Pilaf with Artichokes.
Browse our Artichoke recipes and all of our Salads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Autumn recipes.
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