Fragola and Artichoke Pilaf

This is from Plenty More by Ottolenghi – and just like every other recipe of his, it is perfect. It is  great weeknight meal – it took me about 40 minutes and a lot of it unattended. You can buy fregola at Amazon.

9 – 10 oz canned artichokes, chopped
1 TBSP olive oil
1 onion, sliced thin
1 TBSP butter
8 oz fregola, rinsed
2 c vegetable stock
1 1/2 TBSP red wine vinegar
1/2 c kalamata olives
1/2 c sliced, toasted almonds
1/2 c parsley, chopped
Salt and pepper

Green Chile Sauce
3 green chiles, seeded
1 clove pf garlic
1 small preserved lemon, seeds removed
1 TBSP lemon juice
3 TBSP olive oil
1 c flat leaf parelsy

In a food processor, add all sauce ingredients and pulse until it forms a rough paste.

Place oil in a large sauce pan on medium high heat. Add onions and 3/4 tsp salt, cook for 10 minutes with the lid on, stirring frequently until carmelized. Add butter and stir until melts. Add the artichokes, fregola, stock and pepper, stir once. Cook over low heat for 18 minutes, until all the liquid is absorbed. 

Remove from heat, let sit covered for 10 minutes. Stir in remaining ingredients. Serve with a generous spoonful of child sauce.

Serves 4.