Dinner this evening was supposed to be Yotam Ottolenghi’s recipe for globe artichoke with chard and caraway. After fighting my way through the prickly outer leaves to the fluffy, but still prickly, centre of the globes all I found was… nothing. All three heartless and broken. So after a brief hmmmmm, three little silvery lined thoughts popped into my head:
1) the tomatoes drying happily in the oven will be lovely with salad tomorrow
2) the oven is already warmed up for the blackcurrant and apple leather I planned to make after dinner and if I start it now I’ll have more of the evening left
3) what better excuse to make something with the oversized courgette that has been trying to catch my attention all week
So what did we end up with for dinner?
A courgette ‘thing’ (+ chickpeas, onion, chard and a jar of tomato and basil sauce) with buttery carrots and warm cheese scones (thank you St Micheal and Mr Bertolli!). Fortunately it was a hit for three reasons:
1) it tasted lovely with the scones and used up a whole marrow
2) it didn’t have carraway in it which George says he’s not keen on anyway
3) I learnt the difference between artichokes and cardoons (heartless globes do not a cardoon make!)
allotment ingredients: onion, courgette, chard, carrots
shop-bought: Bertolli tomato & basil pasta sauce, chickpeas, cheese scoones
Dinner includes a mandatory photoshoot in our house now! ;0)
Your courgette thing looks good, but the poor dish needs a better name 🙂
thanks Jaq, suggestions welcome ;o)
Certainly looks scrumptious! All this growing and doing and creating is putting us lesser mortals to shame! 😉
don’t be Lucy, I bet there’s heaps you do that I wouldn’t know where to start with :o)
This is an inspiring site!
thanks Tim :o)
[…] batch of tomatoes were leftover from this attempt at cooking globe artichokes (I used fresh Thyme from the allotment then). They’re great to have in the fridge to add to […]