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maltatoday, WEDNESDAY, 4 FEBRUARY 2015 14 Food A way to the (artichoke) heart The artichoke season is just beginning and while stuffed artichokes – the Maltese way, with lots of breadcrumbs, olives and anchovies – are pretty good, the season is long enough to require some alternatives. Get some great recipe ideas for this season's artichokes from last week's Gourmet Today TV show, including raw artichokes and broad beans on crostini with shavings of gbejniet, stewed artichokes stuffed with minced meat and cooked in a tomato sauce and an indulgent artichoke gratin that is the perfect side to a pork chop! Don't miss Gourmet Today TV, every Friday on TVM at 18:40. Raw artichoke and broad bean crostini Pork chops and artichoke gratin Michael Diacono Ingredients • 2 artichokes, cleaned • 1 clove garlic, finely chopped • ½ lemon, juice only • Olive oil • Salt and pepper • Parsley • 10 pods broad beans, peeled • 2 spring onions • Maltese bread • ½ dried gbejna Method 1. Mix the parsley with the garlic, lemon juice and a good quantity of olive oil. 2. Season with salt and pepper. 3. Slice the artichoke hearts and place directly in the marinade. 4. Add the broad beans. 5. Add a little more olive oil. 6. Slice the spring onions and add the mixture 7. Allow to marinate for 15 to 20 mins. 8. Toast some bread in the oven with a little olive oil until they turn slightly golden. 9. Top with raw artichoke and bean mixture 10. Top with gbejna shavings, some more parsley and some more olive oil and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 30 January, 2015. Sean Gravina Ingredients • 2 pork chops • 2 tbsp butteran • 2 tbsp olive oil Artichoke gratin • 800g artichoke hearts, cooked • 4 lemons, zest and juice • 2 medium onions, thinly sliced • 60ml olive oil • 3 tbsp thyme, chopped • 6 tbsp parsley, chopped • 150g ricotta • 6 tbsp Parmesan, grated • Salt and pepper Béchamel • 50g unslated butter • 50g plain flour • 200ml chicken stock • 200ml milk • ¾ tsp salt • 1 clove garlic • Bay leaf • Onion • 1 tsp mustard Method 1. Pre-heat the oven to 190°C. 2. Put the onions in a pan with the olive oil and some salt and pepper. 3. Cook on a medium heat for about 10 mins or until golden, stirring occasionally. 4. Add the cooked artichokes together with the lemon, zest, thyme and parsley. Stir gently to mix. 5. Taste and add more salt and pepper, if you like. Set aside 6. Start the béchamel by melting the butter in a small saucepan. 7. Add the flour and cook on a medium heat, stirring all the time, for about 2 mins. Make sure the mix doesn't brown much. 8. Mix the stock and milk and slowly add to the saucepan as you whisk. 9. Add salt and keep cooking and whisking on a low heat for about 10 mins or until sauce is thick and creamy. 10. Gently mix together the artichokes and béchamel, then pour into a small ovenproof dish that's been lightly greased with oil. 11. Make small holes in the artichoke mix and into each drop about 1 tsp of ricotta. Cover the dish with foil and bake for 30 mins. 12. Remove the foil and scatter the Parmesan over the top. 13. Increase the oven temperature to 210°C. Continue baking for 15-20 mins, or until the Parmesan turns golden brown and the béchamel is bubbling away. Remove from the oven and serve hot or warm. 14. While the artichokes are baking make the pork chops. Season with salt and pepper. 15. Melt the butter and oil in a pan and fry the pork chops for 2 to 3 mins on one side, then flip over and cook for a further 1 to 2 mins. 16. Remove the pork chops from the pan and allow to rest for 2 mins before serving with the artichoke gratin. This recipe first appeared on Gourmet Today TV, aired on TVM on 30 January, 2015. is thick and creamy. over the top. the pork chops for 2 to 3 mins on one side,