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Braised artichoke, egg, olive and watercress salad

Name: Braised artichoke, egg, olive and watercress salad recipe
Yield: 4
Ingredients: 1 quantity braised artichokes with glaze, warmed; 2 handfuls flat-leaf parsley leaves, torn; 1 handful of mint leaves; 3 handfuls of picked watercress; 4 soft-boiled eggs, halved; 100g fromage frais (or substitute quark); 12 black olives; 80g almond; Extra virgin olive oil, to drizzle; Grilled bread, to serve; 5 large artichokes (or use 12 baby artichokes).; 200ml extra virgin olive oil; 3 sliced or smashed garlic cloves; 20.00 ml whole coriander seeds; 3 thyme sprigs; 1 bay leaf; Juice of 1/2 lemon; 200ml white wine

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by Karen Martini

CHEF

Dec 01, 2022

“This starter salad is super-simple in its presentation, but it certainly delivers complex flavours. I’d have this on its own as a light lunch with some great bread, or it could be part of a larger affair.” – Karen Martini

1 quantity braised artichokes with glaze, warmed
2 handfuls flat-leaf parsley leaves, torn
1 handful of mint leaves
3 handfuls of picked watercress
4 soft-boiled eggs, halved
100g fromage frais (or substitute quark)
12 black olives
1/2 cup (80g) toasted blanched almonds, lightly crushed
Extra virgin olive oil, to drizzle
Grilled bread, to serve

Braised artichokes with garlic, bay, and white wine glaze

5 large artichokes (or use 12 baby artichokes).
200ml extra virgin olive oil
3 sliced or smashed garlic cloves
1 tbs whole coriander seeds
3 thyme sprigs
1 bay leaf
Juice of 1/2 lemon
200ml white wine

Method

1.

For the artichoke glaze, prepare and quarter 5 large artichokes (or use 12 baby artichokes). Heat 200ml extra virgin olive oil in a wide-based saucepan over high heat. Add artichokes, season and cook, turning for 5 minutes or until evenly golden. Add 3 sliced or smashed garlic cloves, 1 tbs whole coriander seeds, 3 thyme sprigs and 1 bay leaf to the pan; stir and briefly cook the garlic until lightly golden. Add the juice of 1/2 lemon, 200ml white wine and a splash of water. Reduce heat to low, top with a cartouche and simmer gently for 10-15 minutes until just tender. Turn the heat off and cool the artichokes in the liquor for 15 minutes. Remove the artichokes, leaving the garlic and herbs in the liquid and simmer the liquid over a medium heat until reduced by half, to create a glaze. Dress artichokes with the glaze and serve, or store the artichokes in the glaze in a jar in the fridge for up to 7 days. Makes 20 pieces.
2.

Toss artichokes and glaze in a bowl with the parsley and mint.
3.

Scatter half the watercress over a platter. Top with artichoke mixture, then arrange eggs on top. Dollop fromage frais around, then scatter with olives, remaining watercress and almonds.
4.

Season with salt flakes and freshly ground black pepper, then drizzle with some oil to finish. Serve with grilled bread.