This time round on Knidos Cookery Club we’re serving up a lemony pasta that combines artichoke hearts with avocado slices in a tomato sauce.
The earthy flavour of the artichoke goes well with the zingy lemon zest in this healthy and easy-to-prepare pasta dish. We hadn’t tried artichoke and avocado in the same recipe before, but, on this evidence, we can assure you that it works perfectly!
Ingredients (serves 3-4)
Two green peppers
Six small tomatoes
25 ml olive oil
Four artichoke hearts
150 g dried pasta
50 ml water
Heat the olive oil over in a heavy-based pan a medium heat and fry the sliced green peppers for five minutes. Add the diced tomatoes and cook for five more minutes. Add the water and reduce the heat so the sauce is simmering. Place the artichoke hearts on top of the sauce, cover the pan and steam for 30 minutes.
While the artichokes are steaming, cook the pasta according to instructions. Prepare the zest of one lemon by grating the skin. Squeeze the lemon into the pasta sauce. Remove the artichoke hearts when cooked. When the pasta is ready, drain it and mix with the sauce.
Put a layer of pasta and sauce in a bowl, place an artichoke heart in the middle, arrange avocado slices around the artichoke and sprinkle lemon zest over the dish before serving.
To celebrate the Winter Solstice, we’re combining two of our favourite oddball vegetables – globe artichokes and celeriac. For the longest night of the year, we’ve come up with phallic artichokes steamed in a hearty winter root vegetable broth – Knidos Cookery Club’s take on the Turkish classic Zeytinyağlı Enginar, a dish of artichokes served with cubed vegetables cooked in olive oil and lemon juice.
To get to the heart of the matter, artichokes need a bit of preparation to reveal the edible heart of the vegetable. If you don’t have a neighbourhood artichoke peeler on the corner of your street, as we do in Istanbul, than check out this link from The Spruce Eats website for some useful tips on removing the fibrous, inedible choke.
Celeriac, with its bulbous appearance, is an often overlooked root vegetable. It’s nutty taste, with a hint of celery, makes a delicious addition to soups and stews and it’s also great served raw in salads. We’ve used it as a replacement for potato in this Turkish favourite.
Ingredients (for four servings)
Four artichoke hearts
Four small carrots
Two small celeriac bulbs
Two medium-sized tomato
Four green peppers
Juice of half a lemon
50 ml olive oil
500 ml cold water
Two teaspoons garam masala (or curry powder)
Pinch of black pepper
Heat the oil in a heavy based-pan (with a lid) and and the finely sliced leeks and peppers and cook over a medium heat for five minutes. Cube the carrots and celeriac and stir into the leek and pepper base and cook for a further five minutes. Add the chopped tomato, garam masala and black pepper and cook for five more minutes, stirring frequently.
Pour the water over the vegetables, add the lemon juice and place the artichoke hearts on top of the bubbling veggies. Put the lid on the pan and cook over a low to medium heat for 30 minutes.
Put one artichoke heart on each plate and pour the vegetables and cooking liquid over the top and around the artichoke and serve hot with crusty bread.
Welcome back to Knidos Cookery Club, this time round we’re drawing on our summer trip to Spain to bring you a paella (Warning: any Valencians reading this, please stop now!) that’s packed with pumpkin and other seasonal vegetables such as celery and leeks.
With Halloween just around the corner, you might be looking for a dish that uses up some of the leftovers from carving out your Jack O’ Lantern – this rice combo should help shift some of the backlog.
Paella originates from Valencia in Spain, where it is taken very seriously. The name derives from the Old French word paelle for pan, which in turn is from the Latin word patella, which also means pan. The contemporary name refers to the shallow metal dish in which paella is prepared.
In essence, paella is a combination of whatever is to hand rather than a fixed, unchanging blend of ingredients. While visiting Dénia, which is part of the Community of Valencia, we had a great green paella made with artichokes one other green vegetables.
Ingredients (serves 2)
25ml olive oil
150g short grain rice
600ml vegetable stock
One teaspoon each of cumin/chilli powder/turmeric
heat oil in a frying pan (or paella pan if you have one)
add chopped leek and celery and sauté until soft
add spices and stir
add pumpkin cubes and cook for ten minutes, stirring occasionally
add vegetable stock
bring to a boil, then simmer to make a broth and allow it to reduce by half
add rice and simmer until the liquid is absorbed and the rice is cooked (around 20-30 minutes)