Artichoke and confit cherry tomato bruschetta

Name: Artichoke and confit cherry tomato bruschetta
Yield: 4
Ingredients: 2/3 cup (160ml) chardonnay vinegar or white wine vinegar; 500g vine-ripened cherry tomatoes; 1 cup (250ml) extra virgin olive oil, plus extra to drizzle; 4 slices light rye bread; 1 garlic clove, cut in half; Basil leaves, to serve; Juice of 1 lemon; 4 globe artichokes; 1 onion, quartered; 2 garlic cloves, roughly chopped; 1/2 cup (125ml) chardonnay vinegar or white wine vinegar; 2 star anise; 1 tsp whole black peppercorns; 2 bay leaves; 1/2 tsp coriander seeds, toasted; 2 whole cloves; 1 baby fennel, quartered; 1 tbs olive oil

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 13, 2016

Sometimes the simple recipes are the most enjoyable when it comes to Italian cooking, just add good quality ingredients.

2/3 cup (160ml) chardonnay vinegar or white wine vinegar
500g vine-ripened cherry tomatoes
1 cup (250ml) extra virgin olive oil, plus extra to drizzle
4 slices light rye bread
1 garlic clove, cut in half
Basil leaves, to serve

Artichoke barigoule

Juice of 1 lemon
4 globe artichokes
1 onion, quartered
2 garlic cloves, roughly chopped
1/2 cup (125ml) chardonnay vinegar or white wine vinegar
2 star anise
1 tsp whole black peppercorns
2 bay leaves
1/2 tsp coriander seeds, toasted
2 whole cloves
1 baby fennel, quartered
1 tbs olive oil

Method

1.

For the artichoke barigoule, fill a large bowl with water and add the lemon juice. Working with one artichoke at a time, peel stem using a vegetable peeler, then remove tough outer leaves. Once you reach the softer leaves, using a serrated knife, trim one-third from the top. Place in lemon water and repeat with remaining artichokes.
2.

Fill a large saucepan with 3L (12 cups) water and 1 tbs salt. Drain artichokes and add to pan with all remaining ingredients. Place a circle of baking paper over the artichokes to keep them submerged. Place saucepan over medium heat and bring to a simmer, then reduce heat to medium-low and cook for 25-30 minutes until artichokes are tender. Remove from heat and allow to cool in pan.
3.

When cool, drain, reserving artichoke and onion. Discard liquid. Cut artichokes in half lengthways, then using a small knife, scrape out the hairy choke and discard.
4.

Meanwhile, to make con t tomatoes, place vinegar, tomatoes and oil in a pan over low heat and cook for 20 minutes or until tomatoes are starting to collapse. Remove from heat and cool.
5.

Heat a chargrill pan or frypan over high heat. Place onion, one cut-side down, and cook, turning halfway, for 5 minutes or until charred. Set aside. Keep pan hot. Drizzle bread with oil. Cook for 1 minute each side or until slightly charred.
6.

Rub toast with the cut side of garlic, then arrange artichokes, tomatoes and onions on top. Season. Serve on a platter drizzled with oil and scattered with basil.