Artichokes twice in a week. And why not!
This is another great recipe from Yotam Ottolenghi’s Plenty More.
Now I’ve made everything I set out to make from the first 100 pages of the book. Today I looked at the next 75 pages and have already earmarked another 15 dishes. This is one seriously good book.
Since buying this book I’ve bought many more but it doesn’t look like I’ll be getting to them anytime soon as this book is so so good. Even pouring loads of vinagrette over the book by accident hasn’t reduced by excitement. If only I had PDF’d it sooner – then it would have just been an iPad that needed to be wiped clean!
Ottolenghi says in his book that this isn’t as exciting in appearance as most of his dishes. I disagree. It looks great. More importantly it tastes fantastic and is pretty easy to make providing you have all the ingredients.
Fregola isn’t something you just find on the shelves of every supermarket. I ended up ordering mine from Amazon as Ocado were out of stock.
Fregola is essentially Giant Couscous. It comes in many guises:
– Iranian Couscous
– Giant Couscous
They are all essentially the same although moghrabieh is quite a bit larger than fregola and does take more time to cook.
Anyway, back to the recipe.
This dish is made all the better with the garnish of a green chilli pesto which you drizzle over the top when you’re ready to eat.
The pesto is simply some green chilli, olive oil, preserved lemon, parsley and garlic all blitzed together until almost smooth. My trusty Nutribullet came into action again and did a great job.
The Pilaf is very easy to make too – and doesn’t take that long.
Caramelise some onions and then add some butter, the fregola, artichokes and stock and cook until the fregola has absorbed all the liquid.
Stir in some torn Kalamata olives, toasted flaked almonds, red wine vinegar and chopped parsley and you’re done.
I can’t praise this dish enough. I could eat this everyday. It is very tasty and really hits the spot – and is very filling.
It keeps well too – in fact it tasted better the next day when we reheated it for lunch at work. I guess all those flavours just infused even more into the fregola!