Tangy Artichoke Hearts

I first tried this dish when visiting my great-uncle in Spain. A long weekend of amazingly tasty food, beautiful art and stunning vistas from his beach side home.

At first I was sceptical, the dish smelt very strong of vinegar, but infact the vinegar had boiled away and all was left was moist artichokes with a great garlic tang.

He sourced some baby artichokes, which unfortunately I've never been able to find here in the UK. However, I've adapted the recipe to use tinned artichoke hearts which are just as tasty and tender, and also all the trimming and peeling has already been done for you!

Ingredients

• 2-3 tins of artichoke hearts (you can find these in supermarkets)
• 5-7 cloves of garlic
• Plain flour, one tablespoon
• Marie V Red Wine Vinegar

Implements

• Large saucepan
• Wooden spoon

Timing

Preparation and cooking 35-40minutes

Instructions

1. Heat some oil in the pan
2. Drain the artichoke hearts
3. Cut the artichoke hearts into halves or quarters depending on size. You don't want to create a mulch, but you want all the leaf layers to be coated in the sauce.
4. Fry the artichoke hearts until gold, do not allow to burn or crisp
5. Crush or chop garlic cloves. Personally, the more garlic the better, but use less if you are not as fanatical as myself
6. Add crushed garlic and flour to pan. The flour will help create a thick sticky sauce.
7. Medium heat
8. Stir garlic and flour until artichokes are coated, keep moving so garlic does not burn
9. Add vinegar to taste.
10. I like it quite strong and tangy so I would add half a glass of vinegar or more
11. Keep adding vinegar until you are happy
12. Season to taste
13. Add water to keep moist ever now and then
14. Simmer until artichokes are soft

Enjoy!

Marie V

Marie V Vinegar

Vinegar is a cook's ingredient used almost everyday in the Marie V household. From salads, to sauces, dressings and more, vinegar is an essential product that I can't run-out of. I'm now offering you my home-made red wine vinegar.

We've been making our own red wine vinegar for decades in my family. We've had the same culture for decades and as it grows from the fermentation process it has been shared between generations. My own culture as far as I know was begun by my grandmother.

By nurturing it every few months with good quality red wine, the culture helps the wine ferment into vinegar. The taste and strength of the vinegar is affected by the quality and type of wine that is used. The wine needs to rest at least three months with the culture to ensure it's transformation into vinegar.

Our family has kept their culture in a stone based jar with a cork lid. There are however a variety of jars that are advised for vinegar making from wooden casks to porcelain pots and more. My own jar, older than myself, has a fantastic age-old film of culture helping the process. It's wonderful to think that there is so much happening to the red-wine within the three months.

After three months, most of the produce is transferred into glass jars ready to use. I personally love thyme with my vinegar. I push several sprigs of home-grown fresh thyme into the bottle to infuse the vinegar. Raspberry infused vinegar is also a treat, so watch this space. And also walnut infused vinegar is a real delight, but hard to achieve without fresh walnuts.

There is also a growing popularity in chilli vinegar, a spicy infused vinegar, best used in moderation. I find this vinegar ideal for cooking, in sauces and dressings for rice salads. Mr M enjoys to team this vinegar with chilli infused olive-oil, however this is a little too spicy for me to handle!

I hope to experiment with fig infused vinegar in the near future too.

Look out for some fantastic recipes using vinegar coming up, however be sure to buy some Marie V home-made red wine vinegar. Presented in a glass jar with a vintage lace bow, it makes a perfect gift for budding cooks and looks great in your pantry!

Something for the weekend...

At the weekend, I like to cook hearty food for Mr M and I. It's the perfect time to slow cook meats and let the juices absorb into your cooking.

As the winter approaches it's ideal for winter warmers such as Coq Aux Vin, Boeuf Bourguinon and Sausage and lentil dishes. Anything with a wine sauce is a popular dish in our home and particularly in winter piping hot comfort food really completes our weekends!

I'm sharing some of my favourite recipes, simply because everyone should try them. I usually make simple recipes, use products that are easily found in supermarkets and local stores and are reasonably priced.

It's best to judge the quantity of ingredients by the mouths you need to feed, Mr M and myself can put away quite a bit of these winter warmers over a lazy weekend.

So below, please find my first recipe of Sausages and Lentils;

Sausages and lentils

The one thing I always forget to do is soak the lentils overnight. I really do recommend this, but I believe you can buy wet lentils in all good supermarkets

Ingredients

• Pork sausages

I like to mix cumberland sausages with chipolatas for added taste

• Shallot onions
  Or a white onion is fine
• Pancetta

I can also recommend smoked bacon if you find pancetta hard to get hold of

• Chilli flakes
• Umbrian or Puy lentils
• White Wine
• Dry Sherry
• Chicken Stock

Implements

I like to use a vintage stoneware pot that can stand on the hob and also go in the oven, but also advise any dish that can be covered in the oven. My stoneware pot is a very old Lecreuset, in brilliant orange. This was my grandmothers, my mother used it and now it's been passed down to me. I suppose that the 40-50 years of embedded cooking flavours helps my recipes!

Timing

Preparation time 20mins

Cooking time 45-60mins

Instructions

1. Firstly you'll need to brown the sausages in oil, over the hob
2. Evenly brown the sausages on all sides
3. Remove from the pot when coloured
4. Sprinkle with a little plain flour, this will help the sauce thicken
5. Slice the shallot onion and sauté in the same pot you browned the onions
6. Add the pancetta to the onions
7. Add some chilli flakes to taste, I recommend a pinch
8. Drain the lentils (if you remembered to soak them)
9. Add the lentils to the pot
10. I like to add some dry sherry and dry white wine, however the sherry is optional
11. I will usually add rather a lot of wine and let it boil out
12. Add the chicken stock and give it all a good stir
13. Finally add the sausages.
14. Place in the oven at around 150 degrees centigrade for 45-60 mins
15. You can turn the heat down and slow cook for added flavour and texture.