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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.