Recipe Series... Otherness Whole Globe Artichokes, Anchoïade & Fried Breadcrumbs

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WHOLE GLOBE ARTICHOKES, ANCHOÏADE & FRIED BREADCRUMBS RECIPE

Situated on Angaston’s main street, Otherness functions as a premium wine producer, cellar door, wine bar, and dining destination, featuring collaborations with some of Australia’s most respected winemakers. Highlighting the valued connections between Barossa restaurateur Grant Dickson and local winemakers, Otherness respects the Barossa region’s esteemed winemaking landscape while holding an openness to explore and embrace new possibilities within the region.

Photos by Connor Patterson.

DISCOVER THE RECIPE

WHOLE GLOBE ARTICHOKES, ANCHOÏADE & FRIED BREADCRUMBS RECIPE

RECIPE BY SAM SMITH & EMILY THOMAS

FEATURING

Handmade tableware from jam by JamFactory:

Bump Servingware Salad Bowl, designed by Stephanie James-Manttan for jam, $330
Sage Servingware Medium Serving Plate, designed by Ashlee Hopkins for jam, $95
Pillar Vase, designed by Liam Fleming for jam, $340

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ARTICHOKES

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INGREDIENTS

4 whole globe artichokes, young and freshly picked

olive oil for frying

white wine, splash

100ml vegetable stock or water

4 sprigs of thyme

1 fresh bay leaf

pinch of salt

METHOD

Trim and discard the top 2cm from each artichoke, the bottom 2cm of the stem and any damaged outside leaves. Peel the thick outside layer of the stem and remove at the base of the artichoke.

If you are not cooking them immediately, the artichokes and stalks can be submerged in acidulated water to prevent discolouring.

Warm the olive oil in a high sided pot or pan that will tightly fit the artichokes.  Place the artichokes cut side down in the pan and fry gently for a minute or until they begin to colour.  

Arrange the herbs and stalks in the gaps between the artichokes and season lightly with salt. 

Gently add the wine and stock to fill ½ way up the artichokes. Cover with a lid and, on a low to medium heat, steam for approximately 20 min or until the artichokes are tender.  

The liquid will evaporate as the artichokes steam leaving them to fry in the remaining oil. 

ANCHOÏADE

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INGREDIENTS

¼ bunch flat leaf parlsey, picked and roughly chopped

12 whole anchovies, roughly chopped

2 garlic cloves, peeled and thinly sliced

1 dried chilli, finely cut

approximately 100ml of olive oil

2 tablespoon red wine vinegar

juice of ½ a lemon

METHOD

In a mortar & pestle pound the parsley until it begins to break down.  

Add ½ the anchovies and the garlic, continue to pound until they form a paste.  

Stir in the red wine vinegar and lemon juice. Slowly add enough olive oil to balance acidity and produce a glossy sauce.  

Mix in the remaining anchovies and chilli and taste for balance. Adjust with any of these elements to suit your taste.

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