For the artichoke:
- 4 globe artichokes
- ½ bunch thyme
- 1x lemon- cut in half
- 1 peeled and roughly chopped carrot
- 1 stick roughly chopped celery
- 2 lightly crushed cloves of garlic
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 any outer skin working round the outside with bread or paring knife, and once this layer has been removed, again rub with lemon to stop discolouring.
Bring a small sauce pan of water to the boil, season with salt and add the remaining ingredients. Add the artichoke, and simmer for about 10 minutes or until tender and remove from water, and allow to cool.
For the quinoa:
- 100g quinoa
- ½ courgette- grated
- ½ carrot- grated
- ½ a shallot- finely sliced
- 1 clove garlic- finely chopped
- 2 tbsp yeast flakes
- 2 tbsp gluten free bread crumbs
- zest of 1 lemon
- 2 tbsp chopped parsley
- Olive oil
- Salt and pepper
Preheat oven to 190 deg cel. Bring a medium size pan with seasoned water to the boil, and add the quinoa. Turn to a simmer and cook for 12-15 minutes. Chill the quinoa. Place the quinoa in a mixing bowl with the courgette, carrot, shallot, garlic, yeast flakes, bread crumbs, zest, parsley, a little seasoning, and add enough oil to coat. Check seasoning, and then fill the the globe artichoke with this mix, creating a dome. Line a tray with parchment paper, place the artichoke on the tray and drizzle with a little more oil, and place in the oven for 12-15 mins.
For the stuffed leek:
- 1 large leek- trimmed and washed
- 25g peas
- 25g edamame
- 1 tsp freshly chopped dill
- 150g baby spinach- washed and dried
- Salt and pepper
Steam the leek for around 15 mins, or until tender, and chill. Peel off the first layer and discard, and then carefully do the same with the next 4 layers. Finely chop the leek centre and reserve for the filling. Steam the spinach until its just wilted, and chill down. Roughly chop the spinach and then add the remaining ingredients, along with the leek centre. Season with salt and pepper. Leaving space at each side, fill the leek layer, then fold to create parcel. Line a tray with baking parchment, and place the stuffed leeks on this, drizzle with olive oil and place in the oven for 10-12 mins.