Braised Baby Artichokes with Smoked Almond Romesco and White Grape Beurre Blanc

01

Ingredients

• 2 medium lemons, divided
• 12 fresh baby artichokes (about 900 g total)
• 750 ml low-sodium vegetable stock
• 250 ml water
• 120 ml unsweetened white grape juice, divided
• 4 tbsp extra-virgin olive oil, divided
• 3 garlic cloves, lightly crushed, divided
• 4 fresh thyme sprigs
• 1 tsp fine sea salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 240 g drained roasted red peppers, patted dry
• 70 g blanched almonds, toasted, plus 2 tbsp sliced toasted almonds for garnish
• 35 g crustless day-old sourdough bread, cubed
• 1 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 60 ml rice vinegar
• 1 small shallot (30 g), finely minced
• 100 g cold vegan butter, cut into 1 cm cubes
• 60 g pitted Kalamata olives, rinsed and very finely chopped
• 25 g all-purpose flour
• 45 ml water
• 1 tsp finely grated preserved lemon rind
• 2 tbsp small fresh marjoram leaves

02

Prepare the dish

1. Heat the oven to 180°C (350°F). Halve one lemon and squeeze it into a large bowl of cold water. Working with one artichoke at a time, remove the tough outer leaves until the pale tender leaves show, trim the stem to 3 cm, peel the stem and base, cut 1 cm from the top, then halve lengthwise. If a fuzzy choke is present, scrape it out with a teaspoon. Place each trimmed piece in the lemon water immediately.
2. Drain the artichokes. Combine the vegetable stock, 250 ml water, 60 ml white grape juice, 2 tbsp olive oil, 2 crushed garlic cloves, thyme, 1/2 tsp salt and 1/4 tsp black pepper in a wide saucepan. Add the artichokes in one layer, cover with a parchment-paper round, bring to a gentle simmer and cook for 18 to 22 minutes, until a paring knife slides easily into the hearts.
3. Lift the artichokes onto a tray and strain 180 ml of the braising liquid into a small pan. Reserve. Pat the artichokes dry, brush with 1 tbsp olive oil and place cut-side down on a parchment-lined tray. Roast for 10 to 12 minutes, until the edges are lightly caramelized. Keep warm.
4. For the romesco, combine the roasted red peppers, 70 g toasted almonds, bread, remaining garlic clove, sherry vinegar, remaining 1 tbsp olive oil, smoked paprika, cayenne, 1/4 tsp salt and remaining black pepper in a blender. Blend until smooth but still lightly textured, adding 1 to 2 tbsp reserved braising liquid if needed. Warm gently in a small saucepan.
5. For the olive crisps, increase the oven to 190°C (375°F). Stir the chopped olives, flour and 45 ml water into a thin paste. Spread four very thin 10 cm ovals on a silicone-lined tray. Bake for 10 to 13 minutes, until dry and crisp. Cool completely before lifting with a palette knife.
6. For the beurre blanc, combine the remaining 60 ml white grape juice, rice vinegar and shallot in a small saucepan. Boil until reduced to about 3 tbsp. Lower the heat completely and whisk in the cold vegan butter one cube at a time, allowing each piece to emulsify before adding the next. Do not boil. Strain, season with a small pinch of the remaining salt if needed and hold warm, not hot.
7. Taste all components together. Adjust the romesco with lemon juice for brightness and loosen the beurre blanc with 1 to 2 tsp warm reserved braising liquid if it has become too thick.