My childhood was dotted with boiled artichoke dinners, which I viscerally hated. Since I rediscovered artichoke hearts this year I figured I might as well be brave and try whole fresh ones during their season. I simplified a recipe found in my Chez Panisse book, paired it with my classic acidulated salmon, and... O wonder of wonders! I give you the artichoke nouveau, fabulously tangy, melting and addictive! Yum, I am cooking both again this weekend.
Honey roasted salmon with lemon and rosemary baby artichokes
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Recipe by: Anne-Laure at Tasty Diaries, artichoke recipe loosely inspired by stewed artichokes recipe in Chez Panisse Cooking Busy:30 min, Total prep time: 30 min Serves: 2 |
Working with one artichoke at a time, remove the tough outer leaves off the artichoke (for a larger one you will need to remove up to 5 layers) and chop its stem off. Using a pairing knife, remove the tough fibres running into the base if necessary and slice off the pointed top at about half-way between the point and the base of the artichoke. Discard the top leaves and cut the bottom part in half (in quarters for the larger ones). Rub all cut sides with the remaining lemon half to prevent them from browning. With your pairing knife, remove the inedible fur-like 'choke' tucked between the inside leaves and the artichoke heart. This hair may not be present in smaller baby artichokes. When you are done, halve each artichoke segment so you end up with 8 segments for a larger artichoke, or quartered baby artichokes. Â Toss into the bowl of lemon water as soon as you are done and move to the next artichoke
Once you have worked through all the artichokes, heat the olive oil in a large pan. Drain the water where the artichokes were immersed and rinse them quickly in a colander to remove any remaining hair. When the oil is hot but not smoking, add the artichokes, garlic, lemon juice and rosemary. Sauté on medium heat for 2 minutes, then lower the heat to the minimum, cover with a lid and cook for 10 minutes, stirring and scraping the bottom of the pan occasionally.
In the meantime, preheat the grill of your oven.
Grease a gratin dish with a bit of olive oil and place the fish fillets into the dish, skin-side up. Season with salt and pepper, a drizze of honey and lemon juice. Grill for 8 to 9 minutes.
When ready, serve the salmon on the artichokes with a wedge of lemon. Eat it as is or serve with fresh tagliatelle.
Cut one lemon in half and fill a large bowl with water. Squeeze half a lemon into the water and toss it into the bowl. The lemon water will be used to store the cut artichokes before cooking them. This will prevent them from browning.
Working with one artichoke at a time, remove the tough outer leaves off the artichoke (for a larger one you will need to remove up to 5 layers) and chop its stem off. Using a pairing knife, remove the tough fibres running into the base if necessary and slice off the pointed top at about half-way between the point and the base of the artichoke. Discard the top leaves and cut the bottom part in half (in quarters for the larger ones). Rub all cut sides with the remaining lemon half to prevent them from browning. With your pairing knife, remove the inedible fur-like ‘choke’ tucked between the inside leaves and the artichoke heart. This hair may not be present in smaller baby artichokes. When you are done, halve each artichoke segment so you end up with 8 segments for a larger artichoke, or quartered baby artichokes. Â Toss into the bowl of lemon water as soon as you are done and move to the next artichoke
Once you have worked through all the artichokes, heat the olive oil in a large pan. Drain the water where the artichokes were immersed and rinse them quickly in a colander to remove any remaining hair. When the oil is hot but not smoking, add the artichokes, garlic, lemon juice and rosemary. Sauté on medium heat for 2 minutes, then lower the heat to the minimum, cover with a lid and cook for 10 minutes, stirring and scraping the bottom of the pan occasionally.
In the meantime, preheat the grill of your oven.
Grease a gratin dish with a bit of olive oil and place the fish fillets into the dish, skin-side up. Season with salt and pepper, a drizze of honey and lemon juice. Grill for 8 to 9 minutes.
When ready, serve the salmon on the artichokes with a wedge of lemon. Eat it as is or serve with fresh tagliatelle.
Buy baby artichokes if you can, they will be quicker to prepare. The recipe provides instructions for both baby and larger artichokes.
Ingredients
8 baby artichokes (sold in bunches) or 4 smallish ones
4 sprigs rosemary
4 tablespoons olive oil
2 lemons
Salt and pepper
2 salmon fillets
2 teaspoons honey
juice of half a lemon
8 baby artichokes (sold in bunches) or 4 smallish ones
4 sprigs rosemary
4 tablespoons olive oil
2 lemons
Salt and pepper
2 salmon fillets
2 teaspoons honey
juice of half a lemon
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