Paula Wolferts Artichoke And Orange Compote Recipes
TUNISIAN ARTICHOKE AND ORANGE COMPOTE
Steps:
- Place about 4 cups of water and the juice of one lemon in a bowl. To clean artichokes, cut stem as close to base as possible. Break off leaves as far as they will snap. Using a knife and a vegetable peeler, trim rough parts. Cut off thorny tips. Quarter artichokes, and remove hairy chokes with a melon baller or paring knife. Rub with lemon, and drop into bowl with water and lemon juice.
- Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and sauté gently for 1 minute. Stir in orange juice, juice of remaining half lemon, salt and pepper. Stir with a wooden spoon. Drain artichokes, and add to pan with 1/4 cup water. Cover with crumbled wet parchment paper and a tight-fitting lid, and set over lowest heat to cook for 25 to 30 minutes or until tender, turning artichokes once.
- Meanwhile, combine orange sections, coriander and sugar in an eight-inch skillet, adding up to 3 tablespoons orange juice depending on juiciness of oranges. Cook, stirring, over medium-low heat until reduced and syrupy, about 10 minutes. Taste, and add extra sugar if still bitter.
- With a slotted spoon, transfer glazed orange sections to a serving dish. Add artichokes to syrupy juices in skillet, and cook until glazed. Transfer artichokes to serving dish.
- Add artichoke cooking juices to skillet. Reduce quickly to a few tablespoons, correct seasoning with salt, pepper, a few drops of lemon juice and a drizzle of fresh oil, and pour over artichokes and oranges. Cool. Just before serving, scatter mint sprigs on top.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 0 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 9 grams
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