Jamie Oliver's Sticky Pine Nutes and Artichokes
Over a year ago
3,789 views
Ingredients
- Olive oil
- ¼ lemon, thick strips of peel
- 2 sprigs of thyme
- 50g pine nuts
- 290g jar of artichokes
- 1tsp honey
- Pinch seal salt
- Pinch freshly ground black pepper
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
-
1
Heat a lug of olive oil in a frying pan on a medium heat. Use a speed peeler to peel thick strips from ¼ of a lemon and add them to the pan.
Fry for a few minutes until crispy, add 2 sprigs of fresh thyme, then 50g (1¾oz) of pine nuts. Keep tossing and moving everything around in the pan, and as soon as the nuts start getting golden, drain a 290g jar of artichokes.
Halve or quarter any larger ones, then add them all to the pan and cook until warmed through. Stir in 1 teaspoon of honey, season with a pinch of sea salt and freshly ground black pepper, and cook for a few more minutes until lovely and sticky. Move to a plate and tuck in.
Comments (0)