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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.