TUNISIAN ARTICHOKE AND ORANGE COMPOTE

Tunisian Artichoke And Orange Compote image

Provided by Joan Nathan

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 lemons
4 large artichokes
2 tablespoons extra virgin olive oil, more for drizzling
2 cloves garlic, sliced
1/3 cup fresh orange juice, more to taste
1 teaspoon salt or to taste
1/2 teaspoon pepper
2 thin-skinned oranges, peeled and sectioned
Pinch of ground coriander
1 tablespoon sugar, more to taste
4 sprigs fresh mint

Steps:

Place about 4 cups of water and the juice of one lemon in a bowl. To clean artichokes, cut stem as close to base as possible. Break off leaves as far as they will snap. Using a knife and a vegetable peeler, trim rough parts. Cut off thorny tips. Quarter artichokes, and remove hairy chokes with a melon baller or paring knife. Rub with lemon, and drop into bowl with water and lemon juice.
Heat 2 tablespoons olive oil in a flameproof earthenware or stainless shallow saucepan, add garlic, and sauté gently for 1 minute. Stir in orange juice, juice of remaining half lemon, salt and pepper. Stir with a wooden spoon. Drain artichokes, and add to pan with 1/4 cup water. Cover with crumbled wet parchment paper and a tight-fitting lid, and set over lowest heat to cook for 25 to 30 minutes or until tender, turning artichokes once.
Meanwhile, combine orange sections, coriander and sugar in an eight-inch skillet, adding up to 3 tablespoons orange juice depending on juiciness of oranges. Cook, stirring, over medium-low heat until reduced and syrupy, about 10 minutes. Taste, and add extra sugar if still bitter.
With a slotted spoon, transfer glazed orange sections to a serving dish. Add artichokes to syrupy juices in skillet, and cook until glazed. Transfer artichokes to serving dish.
Add artichoke cooking juices to skillet. Reduce quickly to a few tablespoons, correct seasoning with salt, pepper, a few drops of lemon juice and a drizzle of fresh oil, and pour over artichokes and oranges. Cool. Just before serving, scatter mint sprigs on top.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 0 grams, Carbohydrate 22 grams, Fat 0 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 429 milligrams, Sugar 9 grams