Sicilian artichoke, broad bean and shallot salad with saffron dressing

“Artichokes have been grown in Sicily since the time of the Ancient Greeks and are so popular you can even get them cooked for you right here on the streets. I've paired this salad with typically Arabic ingredients I found in the market - pine nuts, raisins and saffron. It makes a nice side for fish, but you could just serve it on its own with lots of bread to soak up the delicious dressing.″ Ainsley Harriott, Ainsley Harriott’s Street Food

Credit: Ainsley Harriott's Street Food

• serves

  4

• prep

  30 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 175 g (6 oz) cooked artichoke hearts (see note)
• 450 g (1lb) shelled broad beans
• 1 tbsp extra virgin olive oil
• 4 large French shallots or 1 small red onion, peeled and thinly sliced
• 2 garlic cloves, finely chopped
• pinch of chilli flakes, or to taste
• 30 g (1¼ oz) raisins, soaked in boiling water for 20 minutes, then drained
• 2 tbsp pine nuts or chopped almonds, toasted
• small bunch mint, about 20 g (¾oz), leaves removed and torn

Dressing

• 1½ tbsp lemon juice
• ½ tbsp white balsamic vinegar
• good pinch saffron threads
• 1 tsp honey
• 80 ml (⅓ cup) extra-virgin olive oil
• sea salt and pepper, to taste

Standing time 20 minutes

Instructions

To make the dressing, gently heat the lemon juice, white balsamic vinegar and saffron in a small saucepan over low heat for about 30 seconds or until you can see the saffron dissolve and colour the liquid. Remove from the heat and stand until cool. Whisk in the honey and olive oil and season to taste.

Cut the artichoke hearts in halves, or quarters if large, and place in a bowl. Pour over the dressing, toss gently and set aside.

Drop the broad beans into a saucepan of lightly salted boiling water for 1-2 minutes or until tender. Drain, refresh in a bowl of iced water, and drain again. Peel off and discard the skins, then add the broad beans to the artichokes.  

Heat the olive oil over low-medium heat, add the shallot and cook for 5-6 minutes or until soft but not coloured. Add the garlic and chilli and cook for another 1 minute or until fragrant. Add the shallot mixture to the artichokes along with the raisins, pine nuts and mint and toss gently to combine. Taste for seasoning, you should have a nice balance of sweet and savoury.

Note

• To prepare and cook the artichokes, remove the tough outer leaves until you reach the pale yellow heart. Use a teaspoon to scoop out and discard the furry choke from the centre. Use a small sharp knife to peel and trim stems to about 2 cm below the heart. Drop the prepared artichokes into acidulated water as you go, to prevent them oxidising while you work. To cook, simmer the artichokes in lightly salted boiling water until a knife inserted into the heart withdraws easily. You could also use marinated chargrilled artichokes hearts for this recipe – just make sure they are best quality. 

Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.