Serves 2
For the Artichoke
- 2 Globe Artichokes
- 1 Lemon
For the Barigoule
- ½ onion
- ½ carrot
- 50g celeriac
- 2 cloves of garlic
- 100ml white wine
- 100ml vegetable stock
- 2x tbsp. chopped parsley
- Salt and pepper
For the Cabbage Rolls
- 2 cabbage leaves
- ¼ aubergine
- ½ courgette
- ½ pepper
- ½ onion
- 2 garlic cloves
- 1 tomato
- A pinch of nutmeg
- Olive oil, salt and pepper to taste
For the Chickpea Croquette
- 175g cooked chick peas
- 1 clove garlic pan fried until soft
- 1/2 shallot pan fried until soft
- 1 tbsp coriander-chopped
- 1 tbsp 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
Method
For the Artichokes. 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 centre (the choke) and work out all the fur and discard. Immediately rub with lemon to stop discolouring. 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 discolouring. Set aside.
For the barigoule. 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 cabbage roll. Cut off the nice outer leaves and blanch in salted boiling water for about 20 seconds. er and set aside. Heat a little olive oil in a frying pan over medium to high heat and when hot add the cabbage leaves, and lightly brown. Remove from the pan.
Prepare your ingredients before you start – Peel and finely chop the onion, then peel and finely slice the garlic. Trim the aubergine and courgette, deseed the pepper and chop into 1.5cm chunks. Roughly chop the tomatoes. Heat a little olive oil in a saucepan over a low to medium heat, add the onion and garlic, cook for a few minutes until softened. Add the chopped aubergine, courgette and pepper and cook for about 4-5 minutes, or until golden and softened, but not cooked through. Add the chopped tomato, season with nutmeg, salt and pepper. Cook over low heat until cooked through. Divide the ratatouille mixture evenly among the cabbage leaves and roll.
For the Chickpea croquette. 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.
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