Two ways with artichokes

for Le Creuset

Here are two delicious ways to use artichokes: an omelette and a baked chicken dish. I’ve used marinated artichokes in these recipes and they add an earthy, salty and slightly tangy flavour. For a smokier taste, you could also grill the marinated artichokes in a hot pan first.

For the artichoke omelette,

Serves 1

Eggs, 2

Salt, pinch

Butter, 1 tbsp

Olive oil, a drop

Artichoke, 1 handful

Parmesan and basil to serve

Whisk the eggs in a bowl and add a pinch of salt. Add the pinch of salt at the end, just before you are ready to cook the omelette.

On medium heat, melt the butter and add a drop of olive oil in a pan. Turn the heat down to low.

Pour the eggs into the pan and let them sit. Add the artichokes in the centre of the omelette. Watch the eggs and when one side is able to be lifted up with a spatula, fold the omelette onto itself. You don’t need to fold it in half, just over the artichokes as much as you can. Then wait for the other side to be able to be folded over. You don’t want to overcook the omelette, so it will require your full attention and take a bit of practice.

Serve with parmesan and basil.

For the baked chicken,

Serves 6

Chicken thighs, 6

Olive oil, 1/4 cup

Rice, 1 1/2 cups

Bay leaves, 3

Garlic, 2 cloves

White wine, 1/2 cup

Pitted Sicilian green olives, 1 large handful

Artichokes, 1 large handful,

Lemons, juice and zest from 2

Stock or water, 2 1/2 cups

Feta, 1 big handful

In a hot pan with a little olive oil, brown the chicken drumsticks and set them aside.

Preheat the oven to 180°C or 160°C with a fan.

In a heavy-bottomed cast iron pot, combine the rice, olive oil, and a pinch of salt. Stir with a wooden spoon until the oil coats the rice. Finely chop the garlic and add it to the pot along with the artichokes, green olives, lemon zest, juice, stock, and a generous pinch of salt. Stir everything together and then place the browned chicken thighs on top, pouring any juices from the chicken pan into the pot if there are any. I like to add a few slices of lemon on top and then scatter the feta cheese around the pot.

Heat the pot on low until it begins to simmer. Then, cover it with the lid and transfer it to the oven.

Cook in the oven for about 30 minutes, or until the rice is cooked and the liquid is absorbed. For the last 10 minutes, remove the lid to allow the top of the dish to brown and crisp up.

Serve the dish with a squeeze of lemon and a simple salad. Leftovers are also delicious when eaten cold.

Note:

If you don’t eat chicken, you can substitute it with portobello mushrooms, pumpkin, or seeded and sliced capsicum. Use vegetable stock instead of chicken stock. Since the vegetables don’t have fat like chicken, you may want to add some extra butter or oil on top before placing the dish in the oven.