Fregola and artichoke pilaf from Plenty More (page 94) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.82 in the US edition.

  • Ganga108 on February 28, 2022

    This dish is an unusual one – hearty yet fresh. It is best served just warm or at room temperature.

  • dinnermints on February 14, 2018

    This made for a delicious weeknight Valentine's Day meal. I used one can of artichokes instead of fresh, and used mograbiah instead of fregola. I cooked the mograbiah for 23 minutes and it still could've used a bit more; think it's bigger than fregola. I quartered the olives, and in the chile sauce amped up the garlic by a clove or two and decreased the oil by 1 T. For the lemon, 40g ended up being a little less than half of a regular-size preserved Meyer lemon. I'll definitely be making the chile sauce again - would be fantastic on tacos, for a start. Served this with poached eggs on top.

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