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Ingredient Of The Week
Apr 10 2008 With Chris Duffy
LOOKING for a veggie aphrodisiac with lots of heart? Look no further than the artichoke.
Low in saturated fat and high in dietary fibre and Vitamin C, artichokes are good for you in more ways than one!
The two edible parts of an artichoke are the heart and flesh inside the leaves.
A simple, yet delicious, way to eat them is to drizzle olive oil and a pinch of Maldon sea salt over the leaves, then rip out the fleshy bit with your teeth.
The heart is the most versatile part of the vegetable and this can be roasted, stir fried or used in soups.
At Filini, we sauté it with shallots, garlic and leeks, then puree the mixture with lots of herbs as an accompaniment to roast sea bass.
* Chris Duffy is executive chef at Filini at the Radisson SAS Hotel, Birmingham.
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