Serves 2
Artichoke: 2 globe artichokes, 1 lemon
To peel the artichokes take off the hard outer leaves. Using a bread knife cut along the top half of the head and discard any hard leaves below. You should now be holding just the cup and stem. Using a teaspoon press into the furry center (the choke) and work out all the fur and discard. Immediately rub with lemon to stop discoloring. Now remove the stem, peel off any outer skin whilst working round the outside with bread or paring knife, and once this layer has been removed, again rub with lemon to stop discoloring. Set aside.
Barigoule: ½ onion, ½ carrot, 50g celeriac, 2 cloves of garlic, 100ml white wine, 100ml vegetable stock, 2x tbsp. chopped parsley, salt and pepper.
Prepare your ingredients before you start – Finely chop onion, dice the carrot and celeriac, and crush the garlic cloves. Heat a little olive oil in a pan over a medium heat. Add the artichokes hearts, onions, carrots, celeriac, garlic and season with salt and pepper. Cover pan and cook for 3-4 minutes. When everything starts to colour, add the white wine, and reduce to half. Then add the stock, cover the pan and cook for 8-10 minutes (depending on the side of your artichokes) over low heat. When cooked, add the parsley and stuff the artichoke cup with the barigoule sauce and serve.
For the chickpea: 175g cooked chick peas, 1 clove garlic pan fried until soft, 1/2 shallot pan fried until soft, 1 tbsp coriander-chopped, 1tbsp smoked paprika, 1 tbsp cumin, 1 tsp turmeric, juice of ½ a lemon, 50g bread crumbs, 1 beaten egg, 2 tablespoons plain flour, vegetable for deep frying
Heat a medium size frying pan, add a drizzle of oil mix, and then add the shallot and garlic. Cook until translucent, and then add the spices, cook for 30 seconds and then add the chickpeas and cook out for 5 minutes. Remove from the heat and add the coriander and lemon juice, then place in a blender and pulse until it is a slightly chunky puree and chill. Roll this mix into a croquette shape, then coat in flour, then egg and finally breadcrumbs. Deep fry for 3-4 minutes at 180oC then set aside.
