Artichoke and Orange Compote (Tunisian Jewish)
(from Lucianolinda’s recipe box)
Source: Old Cookbook
Serves 6 peopleCategories: conserves, jams, jelly, marmalades, preserves
Ingredients
- 1 1/2 lemons
- 4 large artichokes
- 2 Tbsp. extra-virgin olive oil, plus more for finishing dish
- 2 garlic cloves, sliced
- 1/3 cup fresh orange juice
- salt, freshly ground pepper
- 2 thin-skinned oranges, peeled and sectioned
- Pinch of ground coriander
- 1 Tbsp. sugar
- 4 sprigs mint
Directions
-
Place about 4 cups cold water and the juice of 1/2 lemon in a bowl. Clean the artichokes. Rub with what’s left of the lemon half and drop the artichokes into the cold water.
-
heat olive oil in a shallow flameproof earthenware dish or stainless steel saucepan. Add garlic and saute gently for 1 minute. Stir in orange juice, the juice of 1 lemon (reserving a few drops for finishing dish), 1 tsp. salt and 1/2 tsp. pepper. Drain artichokes and add to the pan with 1/4 cup water. Cover with crumpled wet parchment paper and a tight-fitting lid and set over the lowest heat to cook for 30 to 45 minutes. remove artichokes to a side plate. Reserve the cooking juices.
-
In a skillet, combine orange sections and any collected juices, the ground coriander and the sugar. Cook over medium-low heat, stirring until orange sections are glazed, about 10 minutes.
-
With a slotted spoon, transfer the oranges to a serving dish. Add the artichokes to the skillet and cook, stirring, until glazed all over.
-
Transfer the artichokes to the serving dish. Add reserved artichoke cooking juice to the skillet. Boil quickly until reduced to a few tablespoons, season with salt and pepper to taste, add a few drops of lemon juice and a drizzle of olive oil and pour over the artichokes and oranges. Serve cool or chilled, garnished with mint sprigs.