Don’t be afraid of artichokes says Fareeda Kanga. Seared Scallops with Artichoke ​pickle INGREDIENTSScallops 100gms Butter 10gmsLemon 1 nos Method Take fresh scallops, wash them in running water and pat dry.RECIPES COURTESY: CHEF RISHIM SACHDEVA, OLIVE BAR AND KITCHEN, MUMBAI. Let artichoke sit in the pickle for 15 minutes.Method Add garlic at room temperature in water and very slowly start boiling it.

The heaviest and firmest ate the freshest. For the topping SBuratta cheese 40gms Feta cheese 40gms. Sear in the pan, until caramelised on all sides. Lamb rumpINGREDIENTSLamb rump 180gmsBeetroot 1 nosPotatoes 150gms Olive oil Method Marinade a lean piece of lamb with grated beetroot, olive oil, salt, pepper, garlic gloves and rosemary. Slice in 12 slices and you have a fresh yet deep artichoke flavoured thin crispy pizza.Pickled ArtichokeINGREDIENTSWater 500ml Star anise 1gms Green pepper corn 8pFennel plugs Suppliers seeds 4gms Bay leaf 1 White wine vinegar 40ml Salt 20gms Sugar 30gm Method Slowly boil water, add the aromats, lemon zest, salt, sugar and once off the heat and not boiling, add the white wine vinegar. Artichokes must have a healthy green colour, compact center leaves and an overall look of freshness (not dehydrated). They aren’t as exotic as they seem and are fairly versatile to cook. Add artichoke puree and salsa. For the Tomato paste Fresh tomatoes 200gms Artichoke puree 40gms Basil 3 sprigs Olive oil for shallow frying Garlic 2 cloves. Add a spoon of butter, hung yoghurt, salt, pepper and lemon zest and a little juice. “I like to make a caramelised puree with artichokes which we cook for 3 to 4 hours and run down with whey which creates a spectacular tart flavour.Artichoke pizza Flour 50gms Yeast 2gmsWater as required Salt 2gms Olive oil 5mlMethod Take the flour and add little tepid water with yeast, salt and olive oil. Method Take fresh tomatoes, caramelised artichoke puree, basil, sea salt, garlic and start cooking it very slowly until the bitterness is gone and it’s slightly on the sweet side. Finish with artichoke pickle and salsa. Known for their strong aphrodisiac powers women were banned from eating them in the 16th century! In Vietnam, Artichoke leaves are ground and made into tea. To taste. Puree the caramelised artichoke in a high speed blender. Press it down on a strainer, try and take out as much butter as possible. It’s best to cook them within five to seven days after you buy them.Nutritional benefits of ArtichokesAt 25 calories and virtually fat-free, they are a dieters dream. Caramelised Artichoke PureeINGREDIENTSArtichokes 200gms Butter 50gms Oil 10gms Yoghurt 30gms Lemon juice 1 Whey 10gms Method Cook the chopped artichokes in a little butter, in a thick-bottomed pan. Once cool enough to handle, carefully remove the artichoke, add a little pickle and chill in the fridge.Store in the fridge by slicing off a centimeter from the stem, sprinkle the raw artichoke stems with water and refrigerate them in an airtight plastic bag. Once the garlic is nice and soft, using back of spoon make a coarse paste, add some sea salt and pepper.

Roast at 225°C until nice and golden. Keep it on a wire rack and let it rest for about 12-14 minutes.Anatomy of an artichokeOriginally from the Mediterranean, the artichoke is a perennial thistle and technically a flower that hasn't bloomed. Carefully remove the pan, turn the scallops with a spoon and add a knob of unsalted butter, once the butter starts to melts, spoon it over the scallops and when it starts to foam, take it off the heat and add a squeeze of lemon juice. Repeat this process 6 times, discarding the boiled water and use fresh water every time. Slowly caramelise in butter, like you would make a beurre noisette. Once they get a nice colour, place them in the oven at about 175°C for 2-3 minutes. Peel and par boil whole potatoes, sprinkle some oil, add a little salt pepper and some aromatics. This could be served as a salsa with some nice sourdough bread or on top of cooked fish for texture and flavour. Finally chop the artichoke, add little garlic, chopped chives, little olive oil, lemon zest, lemon juice and seasoning if required. Add whey to achieve the desired puree consistency. Reserve the fat for later use. The extract of these leaves also exhibit anticarcinogenic, antioxidative, antibacterial properties. Once it nice and crispy throughout add thinly sliced artichokes and sprinkle on the pizza, finish with little bit basil, olive oil, sea salt and olive oil. Pour over the thinly sliced artichoke (off the heat) and cover with lid. Artichoke 30gms Olive oil Sea salt. Slice against the grain and serve with some roast potatoes, artichoke puree, artichoke and garlic salsa. Turning the dough every now and then.

Baking, steaming, grilling are options as well as some of the unusual ideas we have as you read on. This goes well with meats and fish,” he adds Remember artichokes are best slow cooked not best for flash frying.Selection and storageIf it ain’t heavy it ain’t fresh! Yes, pick up the artichokes and feel the weight. Our Indian diet is packed with root vegetables like potatoes, carrots and onions but ARTICHOKES? Yes, this extremely western veggie is slowly creeping into fancy restaurant menus. Sea salt. Take the pizza dough, dust some flour on the work surface, knead back the dough, taking care so no air escapes and roll the dough thinly. Roast in the oven at 175°C for 3 minutes and then turning over and roasting for 2 minutes. Artichoke salsaINGREDIENTSArtichoke 50gms Garlic 3 cloves Lemon 1/2 Chives 5gms. Season lightly and sear one side in medium to high heat pan. This will help cure the meat slightly and keep it nice and moist. Rest it in the fridge for 12 hours and let it prove slowly. Boil, steam or pressure-cook these beauties and you will also end up with loads of fiber, vitamin C, magnesium and potassium. Method Once the dough is rolled, spread some tomato sauce on it, as even as possible.At a restaurant in Mumbai, Chef Rishim Sachdeva has added some exceptional treats on his new menu using artichokes. Knead into a dough careful not to work it too much.Cooking with ArtichokesThere are many ways to cook with artichokes — In fact they can even be eaten raw. Another unique way of cooking them is to make a pickle with thinly sliced artichoke and aromatics like fennel, green pepper corn. Tear some buratta and put it on the dough and cook it at 225°C for 6 minutes. Artichokes look intimidating, more like flowers than veggies but are actually extremely easy to incorporate in everyday menus. It should taste, sweet, little spicy, tangy and little salty