I love artichokes and haven’t made anything with them in ages. The flavours in this dish are delicious and it’s so easy to make. And there’s only one pot to clean!
If you’re someone who likes to clean and cut your own artichokes, then hats off to you! I’m not usually a lazy cook, but in this case, I’ll take the tin any day. If you want to go fresh, be my guest, just add them into the ragout at the same time as the potatoes.
You’ll need: (serves 3 – 4)
1 clove garlic, crushed and chopped
1 tsp coriander seeds, crushed (you can use the side of a wide blade if you don’t have a mortar and pestle. The smell is wonderful!)
200g chicken breasts, brined and chopped into bite-size pieces
1 cup good white wine
1 cup boiling water
cup olive oil
350g baby potatoes, halved
1 cup sundried tomatoes, soaked for 20 minutes and roughly chopped
1 tsp ground black pepper
Pinch of salt
cup pitted black olives
Handful of ripped fresh oreganum
1 tin drained artichoke hearts
Here’s how:
Saut your garlic in a little olive oil then add your coriander seeds for two minutes. Throw in your chicken until it turns opaque on the outside. Add the wine, water, olive oil, baby potatoes, sundried tomatoes, pepper and salt. Bring it to the boil then reduce the heat and simmer covered for twenty minutes or until the potatoes are cooked. Pour yourself a glass of wine if you haven’t already.
Add the olives, artichokes oreganum and artichokes and simmer uncovered (to reduce the liquid a little) for a further five to ten minutes. Serve with another chilled glass of white wine and some fresh bread to mop up the delicious sauce if you choose.
Yours in food
Leigh
