Wolfert's Compote of Artichoke, Orange, Coriander, and Mint (Episode
This strange combination of ingredients is one of the greatest
taste treats I have ever had.
1 ½ lemons
4 large artichokes
2 tablespoons extra virgin olive oil, plus some for drizzling
2 cloves garlic, peeled and sliced
½ cup fresh orange juice
2 thin-skinned oranges, peeled and sectioned
1 teaspoon salt or to taste
½ teaspoon pepper
1 tablespoon sugar
Pinch of ground coriander
4 sprigs fresh mint
- Place about 4 cups and the juice of one-half lemon in a bowl.
Clean the artichokes. Break off leaves as far as they will snap.
Cut off the tips. Quarter and remove the hairy chokes. Rub with
lemon and drop into the acidulated water.
- Heat the 2 tablespoons of olive oil in a flameproof earthenware
or stainless shallow saucepan, add the garlic and sauté
gently for 1 minute. Stir in the orange juice, the juice of the
remaining lemon, 1 teaspoon salt and ½ teaspoon pepper.
Cook, stirring with a wooden spoon, for an instant, then add the
drained artichokes and ¼ cup water. Cover with crumbled
wet parchment paper, and a tight fitting lid, and set over lowest
heat to cook for 25 - 30 minutes. (Can also be baked in a preheated
350 degree oven, for same amount of time) Remove to a plate.
- Meanwhile, combine orange sections, any collected juices, coriander,
and sugar in the saucepan. Cook, stirring, over medium low heat
until reduced and syrupy, 10-15 minutes.
- With a slotted spoon, transfer glazed orange sections to a serving
dish. Add the artichokes to the syrupy juices and cook until glazed.
Transfer artichokes to the serving dish. Add the artichoke cooking
juices to the skillet; reduce quickly to a few tablespoons, correct
the seasoning with salt, pepper, a few drops of lemon juice, and
a drizzle of fresh oil, and pour over the artichokes and oranges.
Just before serving, scatter mint sprigs on top. Serve cool or
chilled the following day.