Goes with: chicken, lamb, beef; over grilled fish and salmon.
INGREDIENTS
1 x 400 gram tin artichoke hearts, drained
1/3 cup currants
3 tablespoons olive oil
3 tablespoons pine nuts
1 teaspoon whole cumin seeds
½ teaspoon paprika, smoked or plain
¼ teaspoon ground turmeric
1 clove garlic, crushed
1 tablespoon lemon juice
2 pieces preserved lemon rind, thinly sliced
½ cup picked flat-leaf parsley
sea salt and freshly ground pepper
METHOD
Cut the artichoke hearts in half and place on paper towels, pressing lightly to remove all the brine. Cut into small wedges. Soak the currants in hot water for 10 minutes then drain well.
Put the olive oil, pine nuts, cumin seeds, paprika and turmeric in a small saucepan and place over a low heat for 3 minutes to cook out the spices and lightly toast the pine nuts. Do not let the oil get too hot or the spices will burn.
Remove from the heat and stir in the garlic, lemon juice, preserved lemon, artichoke hearts and the drained currants. Cool. Season and stir in the flat-leaf parsley just before serving.
Makes about 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!