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Posts Tagged ‘Artichokes’

Tomato, Olive, Mozzarella & Artichoke Tart

Posted in Food, Vegetarian, tagged , , , , , , , , , , , , on 19 August 2024| 2 Comments »

We love a good pizza … but there are times we just can’t be bothered lighting our little pizza oven and getting it up and running … or the weather defeats us! This is essentially pizza toppings on pastry and makes a great substitute. Plus we got to use the jar of artichokes we’d lugged from Spain last holiday.

Wine suggestion: a wine we’d also brought home from our holiday, Luis Moya Tortosa’s Kimera, an old-vine Grenache from Navarra. Minerally, vibrant and expressive.

Tomato, mozzarella, black olive & artichoke tart – serves 4

  • 2 x 320g ready-rolled puff pastry sheets
  • 300g tomato sauce (you can make your own or use a good brand)
  • 2 x 125-150g mozzarella balls, sliced
  • a handful of pitted black olives, halved
  • 8 to 10 artichoke hearts from a jar, halved
  • 60g Parmesan, finely grated
  • a handful of basil leaves

Heat the oven to 230C/Fan 210C.

Unroll the puff pastry sheeets onto a couple of baking trays and prick them all over with a fork.

Spread the tomato sauce over the pastry, then top with the mozzarella, olives and artichokes. Add half the grated Parmesan and season with salt and pepper.

Bake for 15-18 minutes, then sprinkle with the basil leaves and the rest of the Parmesan and serve immediately. It’s as easy as that!

(Original recipe from Rick Stein’s Simple Suppers, Ebury Publishing, 2023.)

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Pork and Chorizo Paella

Posted in Food, Spanish, tagged , , , , , , , , , on 23 August 2023| Leave a Comment »

All cooked in one pot and very tasty.

Wine Suggestion: It was a rare, for this year, sunny and warm day in Dublin that coincided with us making this dish so we straight away opened a Chateau Léoube Rosé from Provence that we had chilling for this moment (for far too long!). A properly dry Rosé with gentle red fruits and a long, fresh and savoury finish.

Pork and chorizo paella – serves 4

  • 2 tbsp rapeseed oil
  • 1 onion, finely sliced
  • 1 clove of garlic, finely sliced
  • 2 large vine tomatoes, grated (throw away the skin)
  • 1 red pepper, finely sliced
  • 225g Iberico pork steaks (we used Irish pork butt though Dunnes sometimes has Iberico pork steaks)
  • 100g fresh chorizo, tear off the casing and crumble roughly or cut into small chunks
  • 1 tbsp tomato purée
  • 250g paella rice
  • a good pinch of saffron, soaked in a little just-boiled water
  • 1 tsp smoked paprika
  • ½ tsp fresh thyme leaves
  • 600ml hot chicken stock
  • 1 x 290g jar of grilled artichokes in olive oil, drained and quartered
  • 1 tbsp chopped flat-leaf parsley
  • 1 lemon, cut into wedges

Heat the oven to 180C/350F/Gas 4.

Put the oil into a large shallow casserole dish with a lid (if you don’t have one of these use a roasting tin and use a double layer of tinfoil to cover). Add the onion, garlic, grated tomatoes, red pepper, pork chorizo and tomato purée. Stir gently to combine, then roast, uncovered, for 20 minutes.

Stir in the rice, saffron, paprika and thyme, then pour in the stock and season generously. Stir gently to combine. Arrange the artichokes on the top.

Turn the oven down to 160C/325F/Gas3.

Cover the casserole with a tight lid or a double thickness of foil. Bake for an hour or until the stock has been absobed and the paella is starting to catch at the edges.

Serve with the parsley and lemon wedges scattered over the top.

(Original recipe from More Midweek Meals by Neven Maguire, Gill Books, 2022.)

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Spaghetti with Artichokes & Pesto

Posted in Food, Pasta, Vegetarian, tagged , , , , , , , , on 27 October 2020| Leave a Comment »

We occasionally go to Lidl, when they have those country promotions on, for the white anchovies in the fridge section. Last time it was a Spanish promotion and we also grabbed a tin of artichokes which we used tonight for a mid-week pasta dish with spaghetti and pesto.

The pesto we used was an oregano version that we made in the summer and stashed in the freezer. Very happy diners!

Wine Suggestion: Artichokes are hard to match as they make most grape varieties taste metallic. However, Grüner Veltliner with its higher umami savouriness, really works. We opened a bottle of Höpler’s GV grown in Burgenland which is better known for it’s reds and sweet wines and goes to show how a great site always wins. Their GV vineyard reliably produces delightful wines and the current vintage is a gem; vibrant and fresh with hints of white pepper, pears and lemony citrus zest.

Spaghetti with artichokes & pesto – serves 4

  • 350g spaghetti
  • 2 eggs
  • 2 tbsp milk
  • 4 tbsp green pesto
  • 50g Parmesan, grated, plus extra to serve
  • 390g tin artichokes, drained, quartered and dried
  • 50g pine nuts

Toast the pine nuts in a dry frying pan until golden brown, then set aside.

Cook the spaghetti in lots of boiling salty water according to the time given on the pack.

Meanwhile, gently mix the eggs, milk, pesto, Parmesan, and artichokes, together in a bowl, then season.

Drain the cooked spaghetti in a colander and return to the hot saucepan. Immediately add the egg and pesto mixture and stir gently until it forms a silky sauce.

Stir in the toasted pine nuts and serve in warm bowls with some extra Parmesan and a drizzle of your best olive oil if you like.

(Original recipe from BBC Good Food)

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