ARTICHOKE & PEARLED SPELT SALAD by Yotam Ottolenghi

Yotam Ottolenghi is an Israeli-born chef, cookery writer and restaurant owner and has kindly donated this recipe to raise money Bowel Cancer research. Ottolenghi draws on a wealth of culinary traditions – with a focus on the Mediterranean basin

INGREDIENTS

Serves 4 - 6

3 large globe artichokes

4 medium lemons, juiced

(150ml)

2 bay leaves

2 sprigs fresh thyme

4 garlic cloves, peeled and

thinly sliced

125ml white wine

60ml olive oil

150g green peas, fresh or

frozen

100g pearled spelt, rinsed

20g parsley, roughly chopped

1 small gem lettuce, cut in half

lengthways and again into 3 or

4 wedges

Salt and black pepper

1or 2 tsp chilli flakes

METHOD

Heat the oven to 200C/400F/gas mark 6. Cut most of the stalk off the

artichokes and remove the tough outer leaves by hand. When you

reach the softer leaves, take a sharp serrated knife and trim 2–3cm

from the top. Cut the artichoke in half lengthways, so you can reach

the heart, and scrape it clean. Rub the heart with a teaspoon of lemon

juice to stop it discolouring, then cut each artichoke into 5mm slices,

place in a bowl of cold water and stir in half the remaining lemon juice.

Once all the artichokes are prepped, drain and spread on a 21cm x

23cm baking tray. Add the remaining lemon juice, bay, thyme, garlic,

wine and oil, cover with foil and bake for 45 minutes, until tender.

Remove, take off the foil and leave to cool down.

Fill a medium saucepan with cold water, bring to a boil, add the peas

and blanch for 30 seconds. Lift out the peas with a slotted spoon,

plunge them into cold water, drain and leave to dry. Tip the spelt into

the boiling water and simmer gently until al dente (about 20 minutes).

Drain, refresh and leave to dry.

Put the artichokes and their juices in a large bowl, add the peas, spelt,

parsley, lettuce, half a teaspoon of salt and some black pepper, toss

gently, sprinkle with chilli and serve.