I posted a photo of this on Instagram the other day, and one of you lovely people who follow me was like “Recipe?” and I thought, you know what? Recipe. This one’s for you, Jennifer; you know who you are. Thank you.
I don’t need to stall just to think of something awesome to say about this little plate of food, because – brown as it may be – this little plate of food is already awesome. Why make anyone sit through words if they don’t need to? There’s no rule in life which states that I have to write x amount of words about anything.
So, here: recipe. Another one from the “Shannon loves a fast put-together in the summer” files. This time, it comes from Jamie Oliver: my newest chef obsession stemming from nowhere, so far as I can tell. I’ve avoided getting mixed up in Jamie Oliver for maybe 15 years, and now? Hooked. As Jamie would say, I’m gobsmacked.
More on that later; for now, we feast on this delightful mess of things. Found in Jamie O’s Food Escapes: Over 100 Recipes from the Great Food Regions of the World, it’s easily missed, hiding out on a page of random tapas suggestions. I do it a bit differently than he did: where his is laying solo on a plate (a great way to go, don’t get me wrong), I set mine on a bed of either regular or white bean hummus. An extra treat, to be sure, and it does double work of making the dish go further but also become more of a thing you set atop a slice of grilled bread (and I will squeeze in some grilled bread at every opportunity.)
If the idea of coating toasted pine nuts with honey, lemon, and fresh thyme and subsequently tossing them with artichokes and dumping them on a plate of hummus sounds weird to you, so be it. It’s weird amazing, and you’ll want this again and again. Also: takes like 4 minutes from start to finish – the perfect summer bite. You could even make this with my Persian watermelon salad from the other day and have yourself the best little summer snack meal on the planet.
Adapted (mostly in a measurements way; I like an extra sticky pine nut) from Food Escapes: Over 100 Recipes from the Great Food Regions of the World by Jamie Oliver. I have about 830 more recipes planned from this book, so you may as well settle in.
Sticky Pine Nuts and Artichokes
- 2 Tbsp olive oil
- thick zest strips from 1/2 lemon (don’t even THINK about grating it)
- 3 sprigs fresh thyme
- 1/4 cup pine nuts
- 10-ounce jar whole artichokes, drained (larger ones halved, if you wish)
- 2 to 3 tsp honey
- Pinch (or more) chile flake
- kosher salt and fresh ground black pepper
- Baguette, sliced diagonally, for serving
- 3 Tbsp olive oil, for brushing bread
- Regular or white bean hummus, plain (no flavor varieties here), for serving
Make that spread:
Heat olive oil in a medium nonstick pan over medium heat. Add zest and fry for a few minutes until a little crisp and fragrant; add thyme and pine nuts, stirring and tossing constantly until the pine nuts begin to toast and everything smells like heaven.
Add artichokes to the pan of delicious; stir in honey, still over medium heat, until coated. Season with a little chile flake, salt and pepper and cook for a few minutes until artichokes have warmed through. Check seasoning and add more as needed; remove from heat.
Grill that bread:
Heat either your grill (you know, if you’re using it anyway) or a grill pan (easier) to medium high heat. Brush pan with a little olive oil, and brush both sides of bread slices. Grill a few minutes on each side until grill marks form; set aside to platter.
Spread however much hummus you want on a plate, dump all that artichoke pine nut mix in the middle, and serve warm with grilled bread alongside.