Artichokes, Carrots & Preserved Lemons with Ginger & Honey

Name: Artichokes, Carrots & Preserved Lemons with Ginger & Honey
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g young carrots; 10 ounces, ideally slim; 500 g baby waxy potatoes; 1 pound 2 ounces; halved; 12 shallots; peeled and halved; 1 head garlic; cloves separated and peeled; ½ tbsp root ginger; peeled and finely grated; ¾ tsp Aleppo pepper; ¾ tsp cayenne pepper; 1 tsp coriander seeds; roughly crushed; 6 sprigs thyme; 2 thyme leaves; 3 preserved lemons; 1½ if home-made; 3 if bought; flesh discarded, rind shredded; 4 bay leaves; 100 ml extra virgin olive oil; 3½ fluid ounces; 100 ml dry white vermouth; 3½ fluid ounces; 400 ml vegetable stock; 14 fluid ounces; 400 g artichoke hearts; can; drained; 2 tbsp honey

Preparação 15 minasCozinheiro 75 minas

You can add peas or broad beans, but that rather ruins the muted colours.

02/12/2024·Adicionado por Géraud

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Ingredientes

1 servindo

servindo

300 g young carrots; 10 ounces, ideally slim
500 g baby waxy potatoes; 1 pound 2 ounces; halved
12 shallots; peeled and halved
1 head garlic; cloves separated and peeled
½ tbsp root ginger; peeled and finely grated
¾ tsp Aleppo pepper
¾ tsp cayenne pepper
1 tsp coriander seeds; roughly crushed
6 sprigs thyme
2 thyme leaves
3 preserved lemons; 1½ if home-made; 3 if bought; flesh discarded, rind shredded
4 bay leaves
100 ml extra virgin olive oil; 3½ fluid ounces
100 ml dry white vermouth; 3½ fluid ounces
400 ml vegetable stock; 14 fluid ounces
400 g artichoke hearts; can; drained
2 tbsp honey

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