Looking for more recipe ideas? For dinner inspiration, food trends and roundups of the most delicious new recipes, visit sitchu.com.au/recipes Explore More Recipes SITCHU MAGAZINE Burrata with Green Pea Purée and Sautéed Artichoke Serves 2–4 (as an entrée or shared plate) Ingredients Method Green Pea Purée 1 kg fresh green peas, shelled 3 cloves garlic 25 g Parmigiano Reggiano, finely grated Juice of 1 lemon Pinch of cracked black pepper Salt, to taste Extra virgin olive oil (as needed for texture) Artichokes 1 fresh globe artichoke 1–2 cloves garlic, lightly crushed Handful of fresh parsley, finely chopped Dash of red wine vinegar Extra virgin olive oil Salt, to taste To Serve 1 piece That’s Amore burrata cheese Fresh herbs (parsley or similar, optional garnish) Extra cracked black pepper Prepare the Green Pea Purée Bring a large pot of well-salted water to a rolling boil. Blanch the shelled peas for 2–3 minutes, until bright green and tender. Immediately transfer peas to iced water to stop the cooking, then drain well. Place peas in a food processor with: 3 cloves garlic Parmigiano Reggiano Lemon juice Cracked black pepper A pinch of salt Process but keep it chunky. With the motor running, drizzle in extra virgin olive oil until the purée is spoonable, and vibrant green. Taste and adjust seasoning. Set aside at room temperature. Prepare the Artichoke Trim the globe artichoke: Remove tough outer leaves. Peel the stem. Cut away the top third. Remove the choke. Cut the heart into quarters and keep in acidulated water (water with some freshly squeezed lemon) until ready to cook to avoid oxidation. Heat a generous splash of olive oil in a small pan over very gentle heat. Add crushed garlic and artichoke quarters with a pinch of salt. Cook slowly for 15–20 minutes, turning occasionally, until soft, lightly golden, and aromatic (they should confit rather than fry). Finish with: Chopped parsley and dash of red wine vinegar. Remove from heat and keep warm. Assemble the Dish Spoon a generous circle of warm green pea purée onto each plate, smoothing with the back of a spoon. Place the burrata gently in the centre of the purée. Arrange the sautéed artichoke quarters around the burrata. Finish with: Extra cracked black pepper. A drizzle of good olive oil Fresh herbs, if desired. 09
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