Small artichokes with parmesan-hazelnut-polenta
For artichokes:
  • 6 small artichokes
  • 1 lemon
  • 200ml white wine
  • 250ml vegetable stock
  • 1 handful of thyme
  • 1 tsp coriander seeds
  • 1 tbsp sweet mustard
  • 1 tsp butter
For polenta:
  • 90g polenta
  • 30g parmesan, grated
  • 30g ground hazelnuts
  • 250ml milk
  • 250ml water
  • salt, pepper
  1. For the artichokes prepare a bowl with water and the lemon juice. Cut off the upper third of the artichokes, remove all the tough outer leaves and peel the stalk. Immediately put them into the lemon infused water.
  2. In a smaller pot bring white wine and stock to a boil, add thyme and coriander seeds and artichokes. Let cook without lid for about 15-20 minutes.
  3. For the polenta mix polenta with hazelnuts and a good pinch of salt. Bring milk and water to a boil in another pan. When it’s boiling, turn the heat out and stir in polenta mixture. When it starts to thick add the parmesan and salt and pepper to taste.
  4. When the artichokes are cooked remove from the pan and cut them in half. Remove also thyme and coriander seeds. Reduce cooking liquid to a third, add sweet mustard and reduce further until you reach your desired consistency. Remove from the stove and whisk in butter.
Recipe by piroggi at