I’ve always had an obsession with artichokes. I never knew how to prepare them until recently. I must say, it is a bit of a painstaking process, but it is definitely worth all the effort!
Besides their unique taste, I love artichokes for resembling a primal version of my favourite flower – the Protea!
They’re in season now, and really cheap at Dunkeld Fruit and Flowers! ( no..they are not paying me to advertise:( ..)
I prepared these artichokes and bathed them in lemon juice and olive oil, so they came in handy when I needed to prepare a quick lunch for my very hungry family!
Check out this link on how to prepare artichokes: http://www.thekitchn.com/how-to-prepare-an-artichoke-ho-108587
I’m also trying to test out my photography skills. I’m in dire need of some training! My goal for the rest of the year is to pay more attention to my photography. I spend time on preparing my meals, and always rush the styling and clicking..it is just unfair on the blog. If you have any suggestions, please don’t be shy!
Now, lets eat!
500 grams spaghetti
1 punnet (6-8 small artichokes)
1 punnet asparagus ( 2-4 good handfuls I suppose)
1/4 cup extra virgin olive oil
1/4 cup lemon juice
1/4 cup Parmesan cheese
3 cups fresh spinach
3 cups fresh rocket
2 tsp crushed green chilli
1/2 cup toasted pine nuts
1 tsp cracked black pepper
Drizzle the asparagus with a table spoon of olive oil, sprinkle salt and pepper over it and grill in the oven for 15 minutes, until cooked.
While the asparagus is in the oven, saute the artichoke hearts in olive oil, and finish with a drizzle of lemon and a sprinkle of Parmesan cheese.
Blitz the greens in a food processor, add olive oil, pine nuts, black pepper, salt and chilli.
Don’t worry too much about getting a smooth pasty consistency, it is a lot more fun to have bursts fresh greens here and there! Your pesto is ready before you know it:)
Toss the veggies and pesto with hot spaghetti.
Dress the dish with a final lashing of olive oil and Parmesan cheese, and enjoy!