2 lemons, halved
36 baby artichokes (1.4 kg)
¼ cup extra-virgin olive oil
6 garlic cloves, quartered lengthwise
2 carrots, thinly sliced on the bias
1 medium onion, thinly sliced
1 tablespoon thyme leaves
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon coriander seeds
¾ cup dry white wine
½ teaspoon salt
Fresh Tomato Coulis, for serving
Squeeze the lemons into a bowl of water. Working with 1 artichoke at a time, snap off the dark green outer leaves. Using a sharp paring knife, slice off all but 2.5 cm of the remaining leaves. Peel and trim the stems. Halve the artichokes, scrape out the hairy choke and drop them into the lemon water.
In a large, non-reactive skillet, heat the olive oil. Add the garlic, carrots, onion, thyme, bay leaves, black peppercorns and coriander seeds and cook over moderately high heat until the onion begins to soften, about 2 minutes.
Drain the artichokes and add them to the skillet. Cook until the onion is translucent, about 2 minutes longer. Add the wine and salt, cover and cook over moderate heat until the artichokes are just tender, about 10 minutes. Discard the bay leaves. Spoon the artichokes and their juices onto plates. Drizzle with the Fresh Tomato Coulis and serve.
4 medium fresh tomatoes, quartered
4 oil-packed sun-dried tomatoes, drained
1 garlic clove
3 tablespoons extra-virgin olive oil
5 basil leaves
Pinch of crushed red pepper
Salt and freshly ground black pepper
In a blender, puree the fresh tomatoes with the drained sun-dried tomatoes, garlic, olive oil, basil and crushed red pepper. Season with salt and black pepper. Refrigerate until ready to serve.
Recipe by Alain Coumont