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SERVED wITH<br />
mARqUeS De CACeReS RIOjA CRIAnzA<br />
Spain $19.99 345108<br />
gOOD HOPe CHenIn BLAnC<br />
South Africa $13.99 792143<br />
ARTICHOKeS, FAVA BeAnS AnD PeAS WITH POACHeD<br />
CHICKen AnD LemOn CHImICHURRI<br />
Serves 4<br />
LEMON CHIMICHURRI<br />
2 tbsp (30 ml) shallot, chopped<br />
¼ cup (50 ml) lemon juice<br />
1 garlic clove, chopped<br />
2 anchovy filets<br />
2 tsp (10 ml) capers<br />
1 tbsp (15 ml) fresh oregano<br />
1 cup (250 ml) fresh Italian parsley, washed and coarsely chopped<br />
2 tsp (10 ml) lemon zest<br />
1 tsp (5 ml) hot red pepper flakes (optional)<br />
¼ cup (50 ml) extra-virgin olive oil<br />
salt and freshly ground black pepper<br />
In a food processor fitted with steel blade attachment, pulse together shallot,<br />
lemon juice, garlic, anchovy fillets, capers, oregano, parsley, lemon zest and<br />
pepper flakes. Transfer sauce to bowl and whisk in olive oil. Allow Salsa Verde to<br />
sit for 30 minutes allowing flavours to combine. Season with salt and pepper to<br />
taste. Chimichurri can be made ahead and refrigerated overnight. Bring to room<br />
temperature before serving.<br />
POACHED CHICKEN AND VEGETABLES<br />
¼ cup (50 ml) lemon juice<br />
12 baby artichokes<br />
2 cups (500 ml) chicken stock<br />
2 fresh thyme stalks<br />
4 chicken breasts, trimmed of fat<br />
2 tbsp (30 ml) olive oil<br />
2 garlic cloves, minced<br />
1 cup (250 ml) fresh or frozen edamame beans, shelled<br />
½ cup (125 ml) canned tomatoes, diced<br />
1 cup (250 ml) fresh or frozen peas<br />
salt and freshly ground black pepper<br />
To prepare artichokes, fill a large bowl with cold water and lemon juice. Working<br />
with 1 artichoke at a time, cut off stems and top quarter. Bend back dark green<br />
outer leaves and snap off at base until only pale green leaves remain. quarter<br />
artichokes length-wise making sure to remove any purple-tipped leaves (the<br />
choke) from center. Place in lemon water and repeat with remaining artichokes.<br />
Boil pot of salted water over high heat. Drain artichokes and cook in boiling salted<br />
water until just tender, about 4 to 6 minutes. Drain well and set aside. In another<br />
pot, bring chicken stock and thyme to simmer over medium heat. Immerse<br />
chicken breasts in stock and cook until no longer pink, about 8 minutes.<br />
While chicken is poaching, heat olive oil over medium-high heat in a large sauté<br />
pan. Add garlic and sauté for 1 minute. Add artichokes and sauté until they start<br />
to caramelize, about 4 minutes. Add beans, tomatoes and peas. Turn down heat<br />
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