Artichokes might be a bit challenging for some chefs, but they're worth the effort.
Ingredients
12 artichokes
50ml lemon juice
200ml extra virgin olive oil
1 brown onion, sliced
4 quarters of preserved lemon, rind only
4 cloves garlic, finely chopped
salt and pepper
100ml white wine
350ml white wine vinegar
<strong>Currant beurre noisette</strong>
100g salted butter
60g currants
1 orange, zest and juice
10g sage leaves
300g goat's cheese
Method
To prepare the artichokes, remove the outer leaves and shave away the green skin from the stem. Toss the artichokes in some lemon juice to prevent them from browning then cut each one into six to eight pieces. Heat the olive oil in a frying pan and when hot add the onion, preserved lemon rind and garlic then cook on moderate heat for 3-4 minutes or until the onion is tender. Season with salt and pepper, pour in the white wine and vinegar then bring to the boil. Add the artichokes, reduce the heat to a simmer then cook for approximately 30 minutes until tender. Remove from heat then when the artichokes are slightly cooled, cut each one into half then, using a teaspoon, remove the fuzzy choke from the middle. Arrange 4 halves on each plate.
Heat a medium sized saucepan and when hot, add the diced butter. Allow the butter to become nut brown in colour then remove from the heat. Add the currants, orange zest, sage leaves, then stir in the orange juice until combined (the orange juice will stop the cooking process).
To serve, crumble the goat's cheese over the artichokes then spoon over the butter sauce.