You may also like
Categories:
baby artichokes canola oil lemon sardines salt garlic green olives parsley oregano capers Serrano chiles baby arugula extra-virgin olive oil
Viewed: 60 - Published at: 7 years agoIngredients
- 6 baby artichokes
- 3/4 pound sunchokes, scrubbed but not peeled
- 3 tablespoons canola oil
- 1 lemon, halved, plus 1 teaspoon finely grated lemon zest and 2 tablespoons fresh lemon juice
- 18 fresh sardines (about 2 ounces each), cleaned and scaled
- Salt and freshly ground pepper
- 2 garlic cloves, thinly sliced
- 3/4 cup green olives, such as Cerignola, pitted and chopped
- 3 cups loosely packed flat-leaf parsley leaves
- 2 tablespoons chopped oregano
- 2 tablespoons capers, drained
- 2 serrano chiles, seeded and minced
- 4 cups baby arugula (4 ounces)
- 2 tablespoons extra-virgin olive oil
Method
- Preheat the oven to 400.
- Fill a large bowl with water and squeeze the lemon into it.
- Snap off the green outer leaves of the artichokes until you reach the yellow leaves.
- Cut off the top third of each artichoke.
- Using a mandoline or a food processor fitted with the slicing blade, thinly shave the artichokes.
- Add them to the lemon water.
- Shave the sunchokes into the lemon water.
- In a very large ovenproof skillet, heat the canola oil until nearly smoking.
- Season the sardines lightly with salt and pepper and add them to the skillet.
- Cook for 3 minutes, then flip the sardines and add the garlic, olives, parsley, oregano, capers, chiles and lemon zest.
- Transfer the skillet to the oven and roast the sardines for about 5 minutes, or until cooked through.
- Drain the artichokes and sunchokes and pat dry.
- Return them to the bowl and add the arugula, olive oil and lemon juice.
- Season lightly with salt and pepper.
- Transfer the sardines and salad to plates and serve.
