Name: Sicilian-style artichoke hearts with burrata
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 2
Ingredients: 4 globe artichokes; 1 x 200g burrata; 6 anchovies in olive oil (use a good brand, such as Ortiz), chopped; 1 tbsp capers rinsed of salt or vinegar and patted dry; 1 tbsp toasted pine nuts; leaves from about 3 mint springs, torn; juice 1 lemon; ½ tbsp white balsamic vinegar; pinch of saffron; ¼ tsp honey; 5 tbsp extra virgin olive oil plus extra for drizzling

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Sicilian-style artichoke hearts with burrata

Sicilian-style artichoke hearts with burrata

Diana Henry

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Serves 2

More effort

Prep: 35 mins

Cook: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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Make the most of globe artichokes with luscious, creamy burrata and a delicate saffron, honey and white balsamic dressing

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 globe artichokes
1 x 200g burrata
6 anchovies

in olive oil (use a good brand, such as Ortiz), chopped
1 tbsp capers

rinsed of salt or vinegar and patted dry
1 tbsp toasted pine nuts
leaves from about 3 mint

springs, torn

For the dressing

juice 1 lemon
½ tbsp white balsamic vinegar
pinch of saffron
¼ tsp honey
5 tbsp extra virgin olive oil

plus extra for drizzling

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Nutrition: per serving

kcal685
fat55g
saturates18g
carbs9g
sugars4g
fibre21g
protein29g
salt4.4g

Method

step 1

Make the dressing by mixing the lemon juice, white balsamic and saffron in a very small saucepan, then heat gently until it begins to steam. The saffron will colour and flavour the liquid as it heats. Remove from the heat and leave to sit for 20 mins. Add the honey, olive oil and seasoning to the saffron liquid, whisking with a fork. Taste and adjust for seasoning and balance.
step 2

Remove the tough leaves close to the base of the artichokes. Cut off the stems completely, so the artichokes will sit flat. Cook in plenty of lightly salted, boiling water. It will take 15-30 mins, depending on the size and freshness of the artichoke, so check from 15 mins onwards. The best test of doneness is when a leaf from the middle pulls away easily. Drain well, upside down so the water runs out. Pull off the leaves, remove the hairy choke – using a teaspoon works best – and you are left with the tender heart. Trim it so that it’s neat, but try not to cut any of the actual heart.
step 3

Lift the burrata out of its liquid and carefully set it on kitchen paper. (It’s better if burrata is drained a bit, otherwise the milky liquid seeps into the dressing.) Put the cheese on a plate and place the artichoke hearts alongside. Season the hearts, scatter over the anchovies, capers, pine nuts and mint, then spoon the saffron dressing over everything. Drizzle more extra virgin olive oil over the burrata and serve immediately.

Recipe from Good Food magazine, July 2016

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A star rating of 5 out of 5.3 ratings

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