Globe Artichokes with Pasta

Globe artichokes are a rarity in the UK.... this Mediterranean plant cultivated by the ancient Greeks and Romans still grows wild in North African; seemingly a million miles away from damp, windswept Britain.  But it can grow quite successfully with some tender loving care; and grown then I do to give me that bit of luxury from the vegetable world. Unlike the German poet Goethe who noted on his travels through Italy that "The peasants eat thistles ... a practice I could never adopt" I  follow the reasoning of Jane Grigson that artichokes are "the vegetable expression of civilised living, of the long view, of increasing delight by anticipation and crescendo ... it has no place in the troll's world of instant gratification".

Do not be put off by the preparation needed to cook vegetable; all the more reason to make a special occasion to feast on wonderful vegetable.  And if you do not know how to prepare try this video.

Researching globe artichokes I was pleasantly surprised that this peasant was reaping the reward of this fiddly vegetable because of it's health benefits.  Artichokes have a high level of antioxidants and they increase bile production in the liver, which helps with blood fat metabolism. They also contain cynarin, which lowers cholesterol levels. At 60 calories apiece, they're also not bad for losing weight – since they take so long to eat, it prevents you bolting down your food.

Here is my very simple recipe for globe artichoke and asparagus pasta.

3 globes artichokes prepared (like the video but I generally keep some of the leaves to dip into a vinaigrette as a snack.... not the very outer leaves)
3 to 4 asparagus stalks (snap in half and keep the bottom half for stock)
Juice of 1/2 lemon
1 clove of garlic minced
Handful of Pumpkin seeds
Good glug of olive oil
Linguine for 2

1. Gently boil the artichokes in water with juice of half  lemon for about 10 minutes.... I put the artichoke hearts and leaves in together.
2. Drain the artichokes and set aside the artichoke leaves to have as a snack dipping into a vinaigrette.
3. Slice the artichokes and dribble some olive oil over the artichokes and the prepared asparagus.
4. Heat a griddle pan gently and place the slices of artichoke and asparagus in the pan and fry for about 5 minutes.
5. Boil the pasta and when done drain and toss in the griddle pan.
6. In another pan gently dry toast the pumpkin seeds.
7. Season the dish with pepper, sprinkle with pumpkin seeds and serve.

Pasta with globe artichokes, asparagus and pumpkin seeds

Asparagus from my allotment

Vietnamese Spring Rolls

This is my take on Vietnamese Spring Rolls or Gỏi cuốn. They traditionally consist of pork, prawn, vegetables, bún (rice vermicelli), and other ingredients wrapped in Vietnamese bánh tráng (rice paper) but I use tofu instead of the meat.  I usually leave out the rice vermicelli as well and increase the amount of tasty vegetables.  So it is extra fresh and healthy.... feel so good after eating these.  They are the perfect addition to a summer picnic but I can eat them all year through!

  

Plate of Vietnamese Spring Rolls ready to eat. Yum!

Ingredients

My ingredients usually are a mixture of any of the below... mix and match to veggies you have around and  enjoy!

Pack of spring roll wrappers

2 carrots julienned

6 leaves of shredded lettuce or you can use about a handful of rocket

Handful of bean sprouts 

1/3 of a cucumber (if you buy the long cucumbers) julienned

Pack of tofu (I like to use a smoked tofu with sesame seeds and almonds from Taifun)

Crispy kale (not in this batch but great in the winter - just fry some shredded kale in vegetable or rapeseed oil)

Sesame seeds

Dipping sauce

1 tbsp of rapeseed oil

1-2 tbsp of soy sauce

1 tbsp of sesame oil

1 tsp of chilli oil or 1 chilli finely diced

2 tsp of vinegar (rice if you have it but I have used white wine vinegar in the past)

1. Start by frying the tofu in vegetable or rapeseed oil....  if fact if you are using the smoked version you do not need to do this.. just julienne the slab of tofu.

2. Arrange the rest of your ingredients so they are all at hand. Put a clean tea towel on the worktop.
3. Boil some water and pour into a wide bottomed container... I use a wok for that.  Adjust the temperature of the water so you can easily put your fingers in the water without burning yourself.
4. Take your rice spring roll wrappers and slide into the water... keep hold of it and gently rotate in the water. This should take about 5 seconds... the wrapper should be still a little stiff but flexible.

5. Place the wrapper on the tea towel and working very quickly put your ingredients in the middle of the middle of the wrapper....some shredded lettuce, bean sprouts, cucumber and the tofu.  Experiment with the quantities.... should be something like this...

6. Now begin to roll the wrapper around the filling.  Bring the bottom half up to cover the filling.

7. Now fold the side over at right angles.

8. Roll the spring roll up.

9. Now to the dipping sauce.  I usually make a very quick sesame chilli dip.   Combine all the ingredients for the dipping sauce and place in a small bowl in the middle.