Recipes

Preserved Lemon Hummus and Artichoke Toast

By Nick Wiseman

Preserved Lemon Hummus and Artichoke Toast

Baby artichokes marinated with lemon, honey, white wine, olive oil, herbs and spices then served with Little Sesame preserved lemon hummus and sourdough.  Perfect with fresh artichokes from the farmers market (or artichokes from the pantry work too!)

Ingredients

12 baby artichokes

lemons

honey

white wine (or dry vermouth)

fresh oregano, thyme and rosemary

salt

red pepper flakes

olive oil

*optional anchovy paste

edible flowers…nasturtium leaves, wild arugula

sourdough

Preparation

1. Clean the baby artichokes by peeling off the rough outer leaves, trimming the base and stem, cutting the pointy tops off and halving lengthwise. Add to a large pot of salted water with plenty of lemon juice to stop the artichokes from browning.  Boil until tender. 

2. Heat about ⅓ cup olive oil over medium heat and add sliced lemons, season with salt, flip and drizzle with a generous amount of honey continuing to cook until soft and caramelized.  Add a couple of big splashes of dry vermouth and stir then add a few sliced garlic cloves, sprinkle of red pepper flakes and fresh herbs and stir together.  Optionally finish with a squeeze of anchovy paste. Add a good splash of the lemon water from the artichokes, stir to combine and let simmer.

3. Drain the artichokes and add to a bowl with chopped parsley, chives and fresh oregano, pour over the marinade and stir to thoroughly combine then add to a dish or jar to marinate overnight 

4. To serve, add some Little Sesame Preserved Lemon Hummus to a plate or toasted sourdough and top with the artichokes, lemons, a drizzle of the marinade, more fresh herbs and  edible flowers and enjoy!

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