Pork and baby artichokes with lemon zest and thyme

May 3, 2010

I was legging it down Berwick Street on Saturday, on my way to an urgent appointment (with my hairdresser), when I was literally stopped in my tracks. The glorious sight that had me skidding to a halt was a market stall selling bowls of baby artichokes for £1.

As you may have realised about me, I get somewhat obsessed with certain ingredients at times, and artichokes is the one that’s doing it for me at the moment – so, there was no way I was going to pass up such a foodie bargain. The artichokes weren’t in the best condition, with many of the outer leaves going a bit brown. But, as those are discarded before cooking anyway, it didn’t really matter.

I’d already taken some pork mince out of the freezer, so decided to find a recipe that would combine it with the artichokes. What I found was a recipe on the BBC website for a pork loin with braised artichokes and courgettes, which inspired me to follow the recipe for the vegetable side of the dish, then combine this with a method of cooking mince that I picked up from Nigel Slater.

In a recipe of Nigel’s for baked marrow with pork mince, he suggests cooking the meat over a high heat until really crispy and caramelised – the crucial thing being not to break up the mince. It’s a fantastic way to cook it, and is a million miles away from the watery brown mush you may have experienced in the past. (If you ever ate lunch at a British school in the 1970s, you’ll know exactly what I’m referring to…)

So, as I braised the artichokes and courgettes with lemon zest, thyme and lots of garlic, I fried the pork mince with the same flavourings. The end result is a great combination of fresh and zingy with hearty and meaty.

And, conveniently, I’d just made my latest batch of sourdough bread, so a hunk of that on the side mopped up the mouth-watering juices.

Advertisements

2 Responses to “Pork and baby artichokes with lemon zest and thyme”

  1. jasnieres Says:

    Must look at the Nigel Slater recipe for the minced pork. Looks really good. Like crunchy little bits in food.
    Had – deliberate – crunchy snails at a restaurant the other night – delicious.

  2. Gabby Says:

    I just looked at your photo on the Guardian website – well done! That building really did look dilapidated but it was interesting to try to spot the smoke coming out of the chimney!
    Did you take it on a digital camera and change it to b+w on the computer, or was it more complicated than that? Do you just submit your entry by email?
    Was Ailsa impressed!?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: