Jazzed up with a little garlic and dash of lemon, the bright green veggies are perfect for a summery get together.
Artichokes & asparagus 'granada' style recipe
- 4 globe artichokes
- ½ lemon
- 1 bunch green asparagus
- 50 ml olive oil
- 3 garlic cloves, thinly sliced
- 1 tablespoon of pine nuts
- Pinch of cumin seeds
- 10 saffron threads
- 1 tablespoon freshly chopped mint
- Sprig of thyme, leaves picked
- 40-50 ml white wine
- Salt and freshly ground black pepper
First prepare the artichokes.
Trim the stalks and peel away the outer leaves so you are just left with the artichoke hearts.
Scrape away any furry choke with a teaspoon and then run a lemon half over the hearts so they don’t discolour.
Trim the asparagus by peeling the bottom of the stalks and snapping off the hard ends.
Bring a large pan of salted water to the boil and squeeze the lemon into half of it.
Boil the artichoke for 10 minutes, adding the asparagus 2 minutes before the end of the cooking time. Drain and refresh under cold water.
Meanwhile, heat the oil in a frying pan over a medium heat and gently fry the sliced garlic and pine nuts until light golden.
Add the cumin seeds and saffron and very quickly add the drained asparagus and artichokes.
Sauté for a couple of minutes, adding the chopped mint thyme leaves and seasoning as you toss the pan.
Add the white wine and let it reduce until it has almost evaporated.
20 minutes, Serves 4 as a tapas
From Tapas Revolution by Omar Allibhoy , Ebury Press, £20, tapasrevolution.com
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