Yotam Ottolenghi is an Israeli-born chef, cookery writer and restaurant owner and has kindly donated this recipe to raise money Bowel Cancer research. Ottolenghi draws on a wealth of culinary traditions – with a focus on the Mediterranean basin
INGREDIENTS
Serves 4 - 6
3 large globe artichokes
4 medium lemons, juiced
(150ml)
2 bay leaves
2 sprigs fresh thyme
4 garlic cloves, peeled and
thinly sliced
125ml white wine
60ml olive oil
150g green peas, fresh or
frozen
100g pearled spelt, rinsed
20g parsley, roughly chopped
1 small gem lettuce, cut in half
lengthways and again into 3 or
4 wedges
Salt and black pepper
1or 2 tsp chilli flakes
METHOD
Heat the oven to 200C/400F/gas mark 6. Cut most of the stalk off the
artichokes and remove the tough outer leaves by hand. When you
reach the softer leaves, take a sharp serrated knife and trim 2–3cm
from the top. Cut the artichoke in half lengthways, so you can reach
the heart, and scrape it clean. Rub the heart with a teaspoon of lemon
juice to stop it discolouring, then cut each artichoke into 5mm slices,
place in a bowl of cold water and stir in half the remaining lemon juice.
Once all the artichokes are prepped, drain and spread on a 21cm x
23cm baking tray. Add the remaining lemon juice, bay, thyme, garlic,
wine and oil, cover with foil and bake for 45 minutes, until tender.
Remove, take off the foil and leave to cool down.
Fill a medium saucepan with cold water, bring to a boil, add the peas
and blanch for 30 seconds. Lift out the peas with a slotted spoon,
plunge them into cold water, drain and leave to dry. Tip the spelt into
the boiling water and simmer gently until al dente (about 20 minutes).
Drain, refresh and leave to dry.
Put the artichokes and their juices in a large bowl, add the peas, spelt,
parsley, lettuce, half a teaspoon of salt and some black pepper, toss
gently, sprinkle with chilli and serve.
