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Artichoke Tabbouleh Recipe

Posted on Wednesday, May. 28, 2014


Chef Michael Paley will soon be en route to the Atlanta Food & Wine Festival ready to represent 21c and Metropole for a few days dedicated to some of our favorite cuisine. And if you can’t make it to the festival in Atlanta this year, Chef Paley has a little recipe up his sleeve you can try at home that’s so good you’ll swear you were there.

> Learn more about the Atlanta Food & Wine Festival 

Artichoke Tabbouleh

Serves 6-8

Baby Artichokes, braised
Red Quinoa
Red onion, minced
Flatleaf Parsley, chopped
Flatleaf Parsley leaves
Mint leaves
Fresh squeezed lemon juice
Extra virgin olive oil
Kosher salt
Fresh cracked black pepper

For the artichokes:

1) Rinse the artichokes under cold water. Snap off the outer layer of petals until you reach the pale, yellow-green layer of petals. Trim the stem and remove the rest of the dark green outer layer of stem, which would add a bitter taste. Then, cut above one half inch  off the top of the baby artichoke. Cute the artichoke in half lengthwise and store in acidulated water until read to cook.

2) To braise the artichokes, sweat mirepoix in a small braising pan with olive oil. Add the artichokes, a cup of white wine and enough water to cover the artichokes. Season liberally with salt and pepper. Braise until the base of the artichoke is easily pierced with a pairing knife. Set aside, store the artichokes in their braising liquid.

For the quinoa + chickpeas:

1) Soak the quinoa and chickpeas in water overnight

2) Cook both grains, simmer them in salted water in separate pots until they have a soft bite.

To complete the tabbouleh:

1) In a heavy bottomed saute pan heat 3 tablespoos of olive oil until smoking. Sear the artichokes on just the cut side to develop a nice char. Set aside in a warm place.

2) Combine the ingredients quinoa, chickpeas and onions in a saute pan and place the saute pan over a media flame to warm the tabbouleh ingredients through. Season with salt and pepper. Once warmed, add the charred artichokes, lemon juices, parsley and mint. Season once again with salt and pepper and serve.