Tunisian Artichoke And Orange Compote Recipes

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.

Steps:

• To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.
• To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.
• Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

Steps:

• Squeeze the juice from two oranges, strain and set aside. Remove the peel and pith from the remaining oranges. The easiest way to do this is to cut away both ends of the fruit so that it sits flat on your work surface, then using a chef's knife, utility knife or a paring knife, cut the skin and pith completely away from the fruit, following the natural curve of the fruit from top to bottom. Once peeled, remove the sections from between the membranes, holding the fruit over a bowl to catch the juice and slicing next to the connective membranes on one side of each citrus segment. Set the sections aside while you make the blood orange caramel syrup.
• Place the sugar in a medium saucepan and carefully add the water and agave nectar. With a wet pastry brush, brush down the sides of the pan. Look closely and make sure there are no stray sugar granules adhering to the pan. Brush any that you detect down into the wet sugar using the pastry brush. Turn the heat on medium and bring to a boil, watching again to make sure there are no loose sugar crystals on the sides of the pan and brushing down if necessary. Cook until the caramel is golden to amber. Swirl the pan if necessary, but do not stir, to distribute the syrup, which may be hotter and darker in one area than in another. There should be many bubbles breaking on the surface. As soon as the caramel reaches a golden color (about 325 degrees), remove from the heat. Wait until the bubbles subside, then carefully add the orange juice, being very careful to stand back, as it will bubble up. Stir the mixture with a whisk. The caramel will probably seize on the whisk (it helps to heat the whisk in hot water first). Don't worry about that, just stir and return to the heat. The caramel is very hot so resist the temptation to taste it. Heat through, whisking, until all of the seized caramel has melted. Remove from the heat and stir in the Cointreau or Triple Sec (or other orange liqueur), vanilla, and cinnamon. Allow to cool, then pour over the oranges. Serve at room temperature or chilled.

Steps:

• Make a mixture of 2 Tbsp.
• olive oil, ginger, saffron, and garlic.
• Bath the meat pieces in the mixture until all sides are coated.
• Put 1 Tbsp.
• olive oil in the center of the tagine and place the meat pieces on top of it.
• Clean the artichoke, take out the leaves and the core and only use the heart.
• Skin the preserved lemon.
• Place artichokes on top of the meat.
• Scatter olives on the tagine and then the skin of the preserved lemon.
• Squeeze the pulp from inside the lemon all over the vegetables.
• Add 1/2 cup water.
• Place in a preheated oven at 300 F.
• for 2 1/2 hours checking every 45 minutes for tenderness of artichokes and until water dries out.
• Then add the green peas and cook for 10 more minutes.
• (If using fresh green peas, make sure they have been boiled in salted water for 10 minutes before adding to tagine.) Serve with couscous.

Steps:

• Place about 4 cups water and juice of 1/2 lemon in a bowl. Clean artichokes, and cut off ends of stems. Break off leaves as far as they will snap, leaving only white leaves. Using a knife and a vegetable peeler, trim rough parts that stick out after leaves have been broken off. Trim outer layers of stem with a vegetable peeler. Cut off thorny top about 3/4 of an inch down. Rub with lemon, and drop into lemon water.
• Heat 2 tablespoons olive oil in a flameproof earthenware or shallow stainless steel saucepan. Add garlic, and sauté over low heat for 1 minute. Stir in 1/3 cup orange juice, juice of remaining lemon, salt and pepper. Cook, stirring with a wooden spoon, for an instant, then add drained artichokes and 1/4 cup water. Cover with crumpled wet parchment paper and a tight-fitting lid, and cook over lowest heat for 20 to 25 minutes, or until tender, turning the artichokes once.
• Meanwhile, combine orange sections, coriander, sugar and remaining orange juice in an 8-inch skillet. Cook, stirring, over medium-low heat until reduced and syrupy, 10 to 15 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. Raise heat to medium-high, and reduce quickly to 1/3 cup. Correct seasoning with salt, pepper and a dash of fresh olive oil, and pour over artichokes and oranges. Just before serving, scatter mint sprigs on top. Serve cool. The dish tastes even better the next day.

Steps:

• Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
• Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
• Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
• In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
• Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.

Steps:

• In a medium saucepan, combine orange zest and slices, sugar, salt, and 2 tablespoons water; bring to a boil over high. Reduce heat to medium, and simmer, stirring occasionally, until oranges collapse and liquid is syrupy, 12 to 15 minutes.
• Cool compote to room temperature.