Spring is officially here! The weather is warmer, the sun is shining and the flowers have blossomed. Spring for us at Oliveology is often the time for new beginnings. Try something new. Start something new. Plant a seed that will soon blossom into something beautiful.
For us, it is also often about discovering new, seasonal ingredients or techniques. This week we are cooking with fresh artichokes. You have, of course, the option of using our marinated artichoke hearts. But in the spirit of trying something new, we suggest you get your hands on the fresh ones.
Remember our artichokes with anchovy vinaigrette from a few years back? Delicious! And how about some Greek classics?
Lida, our resident chef, had prepared this traditional recipe for you a few years back.
Artichoke hears with peas, carrots and potatoes. Absolutely delicious! In our Vegan Cooking Class at the end of April, she will be making this recipe again, also showing you how to prepare fresh artichokes. As above, in the spirit of trying new things, book yourself a space – we’ve got very few left!
Inspired by spring, this week we have for you a recipe of artichokes cooked in white wine with wild garlic, capers and lemon olives. A perfect dish to have as a main or as a meze sitting under the sun.
Serves two as a starter
3 tbsp olive oil
5 fresh artichoke hearts
2 cups of Gavalas Santorini Blue Assyrtiko
1 bulb of fresh garlic
½ tub kalamata olives with lemon and herbs
1 tbsp capers
smoked salt, pepper (to taste)
Place the olive oil in a pot and over high heat. Place the artichoke hearts facing down and fry, until the edges are brown and charred, about 2-3 minutes. Lower the heat to medium and season with the smoked salt and pepper. Add the fresh garlic, two cups of white wine, and one cup of water.
Cook for 30 minutes covered and 15 minutes uncovered, until the artichokes are soft and the remaining liquid has formed a thick sauce. In the last 5 minutes of cooking, add the olives and capers.
Serve with crusty bread and some Assyrtiko wine.
