Home > Eat > Recipe > Recipe: Braised artichokes, fennel and new potatoes

Recipe: Braised artichokes, fennel and new potatoes

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

A decent feast always deserves a decadent side dish and you can’t get more luxurious than this braised artichoke, fennel and new potato side.

The perfect side dish lifts the rest of the meal and this luxurious yet light side does just that. See more of the entire Amelie inspired feast by Kino Vino founder Alissa Timoshinka here. Can you guess which part of Amelie this is inspired by yet?

Braised artichokes, fennel and new potatoes side recipe:

Images by Joe Woodhouse, styling by Olia Hercules.

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

ingredients

1 large onion
200g unsalted butter
1 kg of new potatoes
500g hot veggie stock
3 medium fennels
1 tbsp of extra virgin olive oil
2 tins of artichokes in brine
1 lemon, sliced into rings
Maldon salt and black pepper
A large bunch of dill, finely chopped

Images by Joe Woodhouse, styling by Olia Hercules.

1.

Cut the onion into feathers and fry in a casserole with a generous knob of butter and a pinch of salt until they start to caramelise slightly. In the meantime cut each potato in half lengthwise and add it to the casserole with another pinch of salt. Do not stir as this dish needs to cook in layers. To prevent the onions form burning pour a little of the hot stock and add a bit more butter.The French part of this dish is in the abundance of butter – obviously!

2.

While the potatoes are cooking, heat the oven to 180C. Drizzle a baking tray with olive oil and place in the oven to heat up.

3.

Cut the fennel lengthwise, approximately 5 slice per bulb. Place the slices in the hot oil and season with Maldon salt. Roast for 20-30 minutes until soft in the middle but crispy on the outside.

4.

Now let’s return to our potatoes. Keep checking and adding the stock and butter. Once the potatoes are part-cooked add a layers of artichokes on top and cook further until the flavours start to blend. Once the fennel is ready, add it in a layer to the casserole, top with a 4-5 rings on lemon and a very generous sprinkle of dill. I’d say you can go pretty wacky with your dill, as ’more is more’ when it comes to this herb!

5.

Add a bit more stock and another sprinkle of salt, lower the heat and let simmer for 5-8 minutes. This dish looks so delightfully rustic that you’d want to serve it in the casserole.

SHOW MORE
SHOW LESS

ingredients

1 large onion
200g unsalted butter
1 kg of new potatoes
500g hot veggie stock
3 medium fennels
1 tbsp of extra virgin olive oil
2 tins of artichokes in brine
1 lemon, sliced into rings
Maldon salt and black pepper
A large bunch of dill, finely chopped

Images by Joe Woodhouse, styling by Olia Hercules.

1.

Cut the onion into feathers and fry in a casserole with a generous knob of butter and a pinch of salt until they start to caramelise slightly. In the meantime cut each potato in half lengthwise and add it to the casserole with another pinch of salt. Do not stir as this dish needs to cook in layers. To prevent the onions form burning pour a little of the hot stock and add a bit more butter.The French part of this dish is in the abundance of butter – obviously!

2.

While the potatoes are cooking, heat the oven to 180C. Drizzle a baking tray with olive oil and place in the oven to heat up.

3.

Cut the fennel lengthwise, approximately 5 slice per bulb. Place the slices in the hot oil and season with Maldon salt. Roast for 20-30 minutes until soft in the middle but crispy on the outside.

4.

Now let’s return to our potatoes. Keep checking and adding the stock and butter. Once the potatoes are part-cooked add a layers of artichokes on top and cook further until the flavours start to blend. Once the fennel is ready, add it in a layer to the casserole, top with a 4-5 rings on lemon and a very generous sprinkle of dill. I’d say you can go pretty wacky with your dill, as ’more is more’ when it comes to this herb!

5.

Add a bit more stock and another sprinkle of salt, lower the heat and let simmer for 5-8 minutes. This dish looks so delightfully rustic that you’d want to serve it in the casserole.

SHOW MORE
SHOW LESS

A decent feast always deserves a decadent side dish and you can’t get more luxurious than this braised artichoke, fennel and new potato side.

The perfect side dish lifts the rest of the meal and this luxurious yet light side does just that. See more of the entire Amelie inspired feast by Kino Vino founder Alissa Timoshinka here. Can you guess which part of Amelie this is inspired by yet?

Braised artichokes, fennel and new potatoes side recipe:

1.

Cut the onion into feathers and fry in a casserole with a generous knob of butter and a pinch of salt until they start to caramelise slightly. In the meantime cut each potato in half lengthwise and add it to the casserole with another pinch of salt. Do not stir as this dish needs to cook in layers. To prevent the onions form burning pour a little of the hot stock and add a bit more butter.The French part of this dish is in the abundance of butter – obviously!

2.

While the potatoes are cooking, heat the oven to 180C. Drizzle a baking tray with olive oil and place in the oven to heat up.

3.

Cut the fennel lengthwise, approximately 5 slice per bulb. Place the slices in the hot oil and season with Maldon salt. Roast for 20-30 minutes until soft in the middle but crispy on the outside.

4.

Now let’s return to our potatoes. Keep checking and adding the stock and butter. Once the potatoes are part-cooked add a layers of artichokes on top and cook further until the flavours start to blend. Once the fennel is ready, add it in a layer to the casserole, top with a 4-5 rings on lemon and a very generous sprinkle of dill. I’d say you can go pretty wacky with your dill, as ’more is more’ when it comes to this herb!

5.

Add a bit more stock and another sprinkle of salt, lower the heat and let simmer for 5-8 minutes. This dish looks so delightfully rustic that you’d want to serve it in the casserole.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

READ MORE BY Khoollect team

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar