Artichoke Ratatouille with Polenta

Ratatouille

• 6 tbsp. (90 ml) olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 8 to 10 fresh artichokes, trimmed (see instructions below), OR 2x 398-ml cans artichoke hearts, drained
• 1 cup (250 ml) green olives, pitted
• 1/4 tsp. (1 ml) chili flakes
• 1 yellow bell pepper, seeded and cubed
• 1 red bell pepper, seeded and cubed
• 1 small eggplant, cut into cubes
• 1 zucchini, cut into cubes
• 1x 28-oz (796 ml) can diced tomatoes
• 1 cup (250 ml) vegetable broth or water
• 4 sprigs fresh thyme
• 1/4 cup (60 ml) fresh basil, chopped
• Salt and freshly ground pepper, to taste

Polenta

• 4 cups (1 L) vegetable broth
• 1 cup (250 ml) cornmeal
• 1/3 cup (80 ml) olive oil
• A pinch nutmeg or to taste
• 3/4 cup (180 ml) grated Parmesan cheese + extra for sprinkling
• Salt and freshly ground pepper, to taste

Ratatouille

• In a large saucepan over medium heat, heat olive oil.
• Add onions and garlic, and cook, stirring, for 2 min.
• Stir in artichokes, olives, chili flakes, yellow and red pepper, and zucchini.
• Add tomatoes, vegetable broth (or water) and thyme. Season to taste.
• Simmer, stirring occasionally, until vegetables are fully cooked, about 45 min. Set aside.

Polenta

• In a large heavy-bottomed saucepan over high heat, bring vegetable broth to a boil.
• Reduce heat to medium and slowly whisk in cornmeal until mixture thickens.
• Reduce heat to medium-low and cook for about 30 min, stirring often with a wooden spoon. Polenta is ready when it comes away from side of saucepan. If it becomes too thick, add some hot broth.
• Stir in olive oil, nutmeg and Parmesan cheese, then season to taste.
• Transfer polenta to a serving dish, top with ratatouille (warm or cold, to taste) and sprinkle with extra Parmesan cheese to taste.

Artichokes

• Using a serrated knife, cut off the prickly head of an artichoke and its fibrous bottom, then discard.
• Using a paring knife, peel base and stem of artichoke, and remove larger outer leaves.
• Using a dessert spoon, remove core from artichoke (the fuzzy centre part of the vegetable).
• Transfer trimmed artichoke to a bowl filled with cold water and juice of 1 lemon (to prevent oxidation).
• Repeat operation with the other artichokes.
• In a large saucepan, bring water with a pinch of salt to a boil.

Drain artichokes and add to saucepan. Cover with a lid that’s smaller than the actual saucepan lid, to prevent artichokes from floating, so they will cook evenly. Cook for 5 min.