Paula Wolferts Artichoke And Orange Compote Recipes

TUNISIAN ARTICHOKE AND ORANGE COMPOTE

Steps:

• Place about 4 cups of water and the juice of one lemon in a bowl. To clean artichokes, cut stem as close to base as possible. Break off leaves as far as they will snap. Using a knife and a vegetable peeler, trim rough parts. Cut off thorny tips. Quarter artichokes, and remove hairy chokes with a melon baller or paring knife. Rub with lemon, and drop into bowl with water and lemon juice.
• Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and sauté gently for 1 minute. Stir in orange juice, juice of remaining half lemon, salt and pepper. Stir with a wooden spoon. Drain artichokes, and add to pan with 1/4 cup water. Cover with crumbled wet parchment paper and a tight-fitting lid, and set over lowest heat to cook for 25 to 30 minutes or until tender, turning artichokes once.
• Meanwhile, combine orange sections, coriander and sugar in an eight-inch skillet, adding up to 3 tablespoons orange juice depending on juiciness of oranges. Cook, stirring, over medium-low heat until reduced and syrupy, about 10 minutes. Taste, and add extra sugar if still bitter.
• With a slotted spoon, transfer glazed orange sections to a serving dish. Add artichokes to syrupy juices in skillet, and cook until glazed. Transfer artichokes to serving dish.
• Add artichoke cooking juices to skillet. Reduce quickly to a few tablespoons, correct seasoning with salt, pepper, a few drops of lemon juice and a drizzle of fresh oil, and pour over artichokes and oranges. Cool. Just before serving, scatter mint sprigs on top.

PAULA WOLFERT'S ARTICHOKE AND ORANGE COMPOTE

Steps:

• Place about 4 cups water and juice of 1/2 lemon in a bowl. Clean artichokes, and cut off ends of stems. Break off leaves as far as they will snap, leaving only white leaves. Using a knife and a vegetable peeler, trim rough parts that stick out after leaves have been broken off. Trim outer layers of stem with a vegetable peeler. Cut off thorny top about 3/4 of an inch down. Rub with lemon, and drop into lemon water.
• Heat 2 tablespoons olive oil in a flameproof earthenware or shallow stainless steel saucepan. Add garlic, and sauté over low heat for 1 minute. Stir in 1/3 cup orange juice, juice of remaining lemon, salt and pepper. Cook, stirring with a wooden spoon, for an instant, then add drained artichokes and 1/4 cup water. Cover with crumpled wet parchment paper and a tight-fitting lid, and cook over lowest heat for 20 to 25 minutes, or until tender, turning the artichokes once.
• Meanwhile, combine orange sections, coriander, sugar and remaining orange juice in an 8-inch skillet. Cook, stirring, over medium-low heat until reduced and syrupy, 10 to 15 minutes. Taste, and add extra sugar if still bitter.
• With a slotted spoon, transfer glazed orange sections to a serving dish. Add artichokes to syrupy juices in skillet, and cook until glazed. Transfer artichokes to serving dish.
• Add artichoke cooking juices to skillet. Raise heat to medium-high, and reduce quickly to 1/3 cup. Correct seasoning with salt, pepper and a dash of fresh olive oil, and pour over artichokes and oranges. Just before serving, scatter mint sprigs on top. Serve cool. The dish tastes even better the next day.