At Home With Lorraine Kelly 2017 - 166
Grilled baby artichokes with
pine nut purée and poached eggs
Violet baby artichokes are a joy to cook this time of year. The
pine nut purée is a great thing to have in your armoury - it
works wonders with grilled lamb or chicken, and is also delicious
eaten as a rich, houmous-like dip. Some beautiful flatbreads
would go brilliantly with this, too.
You will need
4 small artichokes or 8 baby
Juice of ½ lemon
300ml white wine
300ml white wine vinegar, plus a
5 black peppercorns
1 bay leaf
1 sprig thyme
65g pine nuts
175ml full-cream (whole) milk
4 free-range eggs, each cracked
into a cup
Olive oil, for cooking
Trim the ends of the stalks
from the artichokes, then keep
trimming away the dark-green
leaves until you reach the hearts. With
a sharp peeler, peel from the base of
the heart to the ends of the stalks, to
reveal the tender, pa e-green flesh.
Immediately rub the artichokes all
over with lemon juice then place in
a nonreactive saucepan.
When all the artichokes are
prepared, add the wine, vinegar,
peppercorns, bay leaf, thyme
and a sprinkle of salt to the pan, then
pour in enough cold water to cover.
166 | AUGUST 2017
Place on the stovetop and bring to the
boil, then turn down to a simmer and
cook for 12-14 minutes, or until the
artichokes are tender. Drain them, then
leave to cool before cutting in half.
Light and set a barbecue for
indirect/direct cooking. Place a
small frying pan in the indirect
heat zone and slowly toast the pine
nuts, controlling the heat by moving
the pan between heat zones until they
have released their natural oils and
turned golden brown. Pour in the milk
and bring to the boil, then simmer for
3 minutes until the milk has reduced
slightly. Pour the pine nuts and milk
into a blender, season and process to a
Back on the stovetop, bring a
saucepan of water to the boil
and add a splash of vinegar.
Turn down to a simmer, then carefully
slide in the eggs and poach for 3-4
minutes for soft yolks.
Lightly drizzle the artichokes
with olive oil and season them.
Lay them on the grill in the
direct heat zone and cook for 2-3
minutes on each side.
Serve the grilled artichokes
alongside the pine nut purée and
finish with the poached eggs.
SOFT FRUIT WORK
AS THEIR NATURAL