Roasted Artichoke, Fennel and Lemon


For roasted artichoke and fennel:                   

Artichoke heart – 200 gm

Fennel bulb – 200 gm

Rosemary – 1 tsp

Olive oil – 20 ml

Sherry vinegar – 10 ml

Grain mustard – 1 tbsp

Garlic chopped – ½ tsp

For lemons:

Lemon – 8 no

Thyme – ½ tsp

Sugar  – 100 gm

Salt – 50 gm

Vinegar – 75 ml

Water  – 200 ml

Black pepper – to taste

For assembly:

Baby lettuce – 20 gm

Extra virgin olive oil – 10 ml


  • Marinate the lemons whole with thyme and wrap them individually in aluminium foil. Roast these at 180° Celsius in the oven till soft. Meanwhile mix salt, sugar, vinegar, water and black pepper in a pan. Once the mixture reaches a boil take it off the flame and add the soft baked lemon to the liquid. Cool the mixture and put it in air tight jar for 15 days after which they will be ready to use.
  • Cut artichoke hearts into half and cut the fennel to the same size as the artichoke hearts.
  • In a mixing bowl, marinate the artichoke and fennel with rosemary, chopped garlic, grain mustard, sherry vinegar and olive oil.
  • Place the marinated artichoke and fennel onto the roasting tray and roast it at 180° Celsius in the oven for 15 minutes or until it is charred.
  • Once the artichoke and fennel is roasted, add some cut, preserved lemon to it along with some extra virgin olive oil and serve it warm on a plate garnished with baby lettuce.

Note: This recipe is by Chef Rahul Akerkar from Indigo

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