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December 30, 2015 / Chris Blum

Fregola and Artichoke Pilaf

  
Another wonderful dish from Ottolenghi!! The pepper sauce make it!

Ingredients:
16 oz artichike hearts, chopped
1 tbsp olive oil
2 onions, sliced thin
4 tsp butter
9 oz fregola, rinsed
2 1/2 c vegetable broth
1 1/2 tbsp red wine vinegar
1/2 c kalamata olives, chopped
1/2 c sliced toasted almonds
1/3 c flat leaf paraley, chopped
Salt and pepper

Green Chili Sauce
4 oz chopped canned green chiles
1 clove garlic
1 small preservered lemon
1 TBSP lemon juice
3 TBSP olive oil
1 c flat leaf parsely

To make sauce; combine all ingredients in a food processor and pulse to combine.

In a large sauté pan, heat oil over medium heat, add onions and 3/4 tsp salt, cook until carmelized about 10 minutes. Add butter and stir in artichoke, fregola, stock and pepper. Stir once, cover and cook over low heat for 18 minutes until all the liquid is absorbed. Remove from heat and leave to sit for 10 minutes with lid on. Stir in vinegar, olives, almonds and stir. 

Serve with a generous spoonful of sauce.

Serves 4.

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