Serves
2 People
Cooking Time
35 minutes
Season
Dietary
Ingredients
For the dressing
3 Tbsp Honest Toil extra virgin olive oil
1/2 Tsp Sussex Bee honey
Pinch of Sussex Saffron
2 Tbsp Bignose & Beardy Apple Cider Vinegar
Juice of 1 lemon
For the artichokes
10 Jersualem artichokes
Olive oil
2 Garlic cloves, crushed
Handful of parsley, finely chopped
50g Walnuts, toasted & chopped
180g Hodmedod’s Red & White Quinoa, cooked following the packet’s instructions
A large handful of torn watercress
Some crumbed feta (optional)
Method
1- First prepare your artichokes. Scrub them really well with a scourer, removing any knobbly bits. If you really want to you can peel them but it’s not essential. Cut them into evenly sized pieces and dry them well with kitchen paper or a clean tea towel.
2- Heat plenty of olive oil in a large frying pan on a medium heat - you need enough to cover the base of the pan. Add the artichokes and cook for 10 minutes covered, so they partially steam and partially fry. They should be in one layer so don’t over crowd the pan. Then remove the lid and cook for a further 5-10 minutes, turning regularly, so they’re lovely and browned.
3- Take them off the heat and stir in the minced garlic and the chopped parsley. Then plate up.
4- Stir in the cooked quinoa and then throw over the toasted walnuts and torn watercress.
5- Mix all the ingredients for the dressing together, season and drizzle over everything. Toss well.
6- Serve straight away, scattering over the crumbled feta, if using.
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