PASTA WITH ARTICHOKES AND TOMATOES RECIPES

Steps:

• Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
• Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
• Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp – watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
• Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

Steps:

• Rehydrate dried mushrooms in a glass bowl with 2 cups boiling water for 15 to 20 minutes
• Reserving mushroom liquid for sauce, remove mushrooms and coarsely chop
• Heat olive oil in a heavy bottom pan
• Saute shallots over medium heat for 2 minutes, stirring, until translucent and softened
• Add garlic and sauté for another minute
• Stir in porcini mushrooms and artichokes and cook for 3 minutes, then add stock and reserved mushroom liquid and increase to high heat
• Stir in tomato paste until combined and cook on high heat until liquid reduces to a thickened sauce, about 10 minutes
• Add a pinch of salt to taste and remove from heat
• In a large pot of salted boiling water, cook bucatini until al dente, about 7 minutes
• Drain, then add to pan containing sauce
• Top with parsley and mix until combined
• Divide among bowls, garnish with parsley and serve immediately with grated cheese