Friday, 17 June 2011

Artichoke and black pudding Pasta

When you grow your own veg, you don't always have the choice of what you are going to eat.  It's a question of what needs harvesting in the garden and how am I going to cook this.  This is a recipe that works with different combinations of early Summer vegetables.  I bought these artichoke plants about 3 months ago and was told that they didn't need cutting down to the ground at the end of May and they wouldn't be any artichokes till the following Spring, so I was surprised to see these artichokes in June!

Serves 4


2 artichokes
bunch of swiss chard
1 courgette
handful of broad beans, fresh or frozen
2 black puddings
olive oil
salt and pepper
400g macaroni pasta

For the sauce

100 dl olive oil
100g parmesan cheese
1 lemon
fresh basil
3 cloves fresh garlic
small bunch of basil

I had in my garden an enormous plant which I knew to be of the onion/garlic family but was told by a neighbour it is what they call french garlic and it is used to make allioli (Catalan garlic mayonaise) as it is milder.

How to go about it

First make the sauce by finely chopping garlic and basil, add olive oil and the juice of lemon and parmesan, mix with a fork.

Put a saucepan of water on to boil for pasta.

Prepare artichokes, discarding outer leaves and cut into eights, fry in olive oil.  Wash and separate stalks of chard, chop stalks and add to artichokes.  Finely slice courgettes in semi circles and add to pan.  Fry on low heat for 5 minutes.  Add chopped chard leaves and broad beans and fry for another 5 minutes.  While this is cooking, put pasta on to cook.  Follow cooking instructions on packet.  Drain but DON'T RINSE.   Add a bit of olive oil and salt and pepper.  Cover and keep warm.

Slice black pudding and gentle fry on both side for a few minutes. Remember that black pudding is already cooked so it just needs to be heated through and browning a bit. 

Mix pasta into veg, then mix in sauce.  Serve in bowls or on plates and arrange black pudding on top.