5 tbspoliveoil
2 garliccloves,sliced
3 largefennelbulbs,topped,
tailedandcutintoeighths
lengthways
2 driedredchillies
1 tspfennelseeds
10 sageleaves
6-8 artichokes,prepped
(seenote)
500 gmfreshortinned
tomatoes,chopped
120 mlwhitewine
100 gmpurpleorblackolives
5 freshbayleaves
¼ lemon,segmentedand
chopped
3 stripslemonzest
Pinchofcastersugar
1 bunchparsley, roughly
chopped
SAFFRONAÏOLI
2 eggyolks
¼ tspsaffronthreadssoaked
in2 tbsphotwater
1 tspseasalt
1 tspmustard(optional)
2 garliccloves,minced
200 mlextra-virginoliveoil
100 mlneutraloil,suchas
sunflower
2 tbsp lemon juice
CARCIOFI,FINOCCHI,OLIVE,POMODORIINUMIDOCONAIOLIDIZAFFERANO
Braised artichokes with saffron aïoli
SERVES4–6
Thisdishis a sortofMediterraneanmedley,withechoesofNorth
Africa,ItalyandSouthernFrance.It’sa fittingreflectionofSardinia’s
many culinary influences and makes the perfect vegetarian main.
1 Heatoilina deep,lidded
fryingpanovermediumheat.
Addgarlicandcookuntil
fragrant(1 minute),thenadd
fennel,chilliandfennelseeds.
Cookuntilfenneljustbegins
tosoften(5minutes),thenadd
sageleaves.Cookforanother
minuteortwo,stirring,then
addpreppedartichokes.Stir
tocoatwithoilandcookuntil
theartichokesbegintoturn
lightgolden(2-3minutes).
2 Addtomatoes,wineand
lemonzest,thencoverand
cookovera lowheatuntil
fennelandartichokesare
tenderandtomatoeshave
formed a sauce (40 minutes).Addolives,bay,lemonandzest,
andsugar,thenseasontotaste.
Stirandsimmeruntilcombined
(5minutes),thenaddparsley.
3 Meanwhile,maketheaïoli.
Placeyolksandsaffronwithits
soakingwaterina largebowl
orblender.Addsalt,mustard
(if using)andgarlicandstart
whiskingorblitzing.Drizzleoil
indropbydropuntilemulsified,
whiskingorblitzingcontinuously.
Addlemonjuice,mixtocombine
andtasteforseasoning.Add
morelemonjuiceorsalt,if liked.
4 Toserve,spoonbraised
artichokesontoplatesand
topwitha spoonfulofaïoli.
NoteToprepareartichokes,
filla bowlwithcoldwaterand
addthejuiceoftwolemons.
Peelawaytheouterleavesof
theartichokesandscoopout
thefluffychokes(hearts)with
a spoon.Trimtopsandstalks.
Sliceinhalfandsetasideinthe
acidulated water before using.●GOURMET TRAVELLER 89