“The artichoke braise also stands up on its own as a starter, antipasto or side dish. ”
- olive oil
- 8 small shallots
- a few sprigs of fresh thyme
- 4 violet artichokes
- 3 rashers of higher-welfare bacon
- sherry vinegar
- 200 ml organic chicken stock
- 1 handful of frozen peas
- 4 x 125 – 150 g hake fillets, skin on
- extra virgin olive oil
- 1 lemon
- Heat a splash of olive oil in a shallow saucepan. Peel and add the whole shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not coloured.
- Remove the outer leaves from the artichokes, cut out the hearts, then cut each artichoke into 6 pieces. Slice the bacon into 2cm strips.
- Add the artichokes and bacon to the pan and sweat gently for 5 minutes, until the fat runs from the bacon.
- Add a splash of sherry vinegar and the stock and continue to cook for about 15 minutes, until the artichokes are soft when prodded with a knife.
- Add the peas; there should still be liquid in the bottom of the pan, so if it looks a little dry, add a splash of water from the kettle. Cook for 6 to 8 minutes, or until soft, then take the pan off the heat, taste and season. Set aside, covered, while you cook the fish.
- Heat a little olive oil in a non-stick pan. Season the hake fillets then add to the pan, skin-side down, and cook over a medium-high heat for 3 minutes, or until the skin is crisp and golden. Turn and cook for another 1 to 3 minutes, depending on the thickness of the fillet, until just cooked through.
- To finish, stir a good lug of extra virgin olive oil through the vegetables, then serve at room temperature with the fish and lemon wedges for squeezing over.
Source: Jamie Oliver