Isabella King, Coriander Queen, in Memorium 

Globe Artichoke with Balsamic Dip, a tribute to Coriander Queen | Natural Kitchen Adventures

The thing, I think that has surprised me most about blogging over the years is the strong sense of community and support that I’ve found with and from other bloggers.  Reading each others blogs, sharing each others work on our social media streams, meeting up at events, and also learning from and being inspired so much from each and every bloggers own personal experiences and knowledge.  So when something happens to someone from our blogging family, as a community and personally we feel it deeply.

It’s with great sadness I am writing today about Isabella King writer of  Coriander Queen, who passed away last month, devastatingly young at 29. I had never met Isabella, but knew her on-line and had always been touched by her warm generous tone.

As a blogging community, we all felt we wanted to do something positive to honour Izzie and her love of food and cooking, so today, at 11am, a group of us are sharing our favourite recipes from her blog on our own.  I think we all found it an emotional experience working on this together, but also found comfort in the power of the collective energy and love that went into all our posts.  I hope that Izzie would have loved this.  You will find links to all of the recipes at the end of this post.

Globe Artichoke with Balsamic Dip, a tribute to Coriander Queen | Natural Kitchen Adventures

In choosing my recipe to cook from her wonderful archive, I asked myself what I could learn or be inspired by from her, so I picked a recipe using an ingredient I hadn’t cooked before (aside from watching a demo at cooking school), something that has always felt a bit overwhelming, and whilst beautiful, was an awkward shape and tricky to photograph.  I chose Globe Artichokes with Balsamic Dip, and you can read Izzie’s original post here.

This is the simplest of recipes, but for a first timer, a little tricky.  I would definitley encourage you to read up on how to prepare the artichokes before cooking as well as read any new recipe through thoroughly before cooking (my own advice!).  I didn’t, and missed out on Isabella’s vital instructions of adding lemon juice to the steaming water to preserve the colour; my purple artichokes faded more than I’d have liked as a result.  I was gutted that I hadn’t done the recipe justice.

We’re actually a bit early for artichoke season I gather, (usually best from June to November according to the BBC), however I’ve seen them at Borough Market and the local grocers I bought them from, for a few weeks now.  I suspect these lovely purple ones were harvested in France.  Such a stunning colour.  Not as huge as some green ones you might find, but carrying more weight than the baby ones.

This makes the perfect dinner party starter or canapé.  Reserve the hearts when you get to them, for a future salad, as I did.

Globe Artichoke with Balsamic Dip, a tribute to Coriander Queen | Natural Kitchen Adventures

Thank you Isabella for the inspiration to get into the kitchen and try something new.  May your soul rest in peace.

5.0 from 4 reviews
Globe Artichoke with Balsamic Dip
 
Prep time
Cook time
Total time
 
Globe Artichoke with Balsamic Dip; a beautiful recipe by The Coriander Queen, shared in her memory.
Author:
Recipe type: Starter
Serves: 2
Ingredients
  • Two to three medium globe artichokes (green or purple your choice)
  • 1-2 lemons, juiced
  • 2 tablespoons of extra virgin olive oil
  • 1.5 tablespoons of balsamic vinegar
  • Freshly ground black pepper
  • Pinch of flakey sea salt
Instructions
  1. Rinse the artichokes, and slice off the tough stalk and remove any dry or tough outer leaves.
  2. Place a large saucepan of water to boil, add a small squeeze of lemon juice (a couple of teaspoons) to the water.
  3. Add a steaming basket to the saucepan, place in the artichokes, then cover and cook for 35-40 minutes, or until the base is tender and an outer leaf can be easily pulled out.
  4. Turn the artichokes upside down to drain, allow them to cool.
  5. Meanwhile make your dressing by whisking the olive oil with the vinegar, a tablespoon of lemon juice, lots of black pepper and a pinch of salt. Taste, it should be fairly sharp, sharper than a standard salad dressing.
  6. Pull off the leaves, dip in the vinaigrette and nibble off the fleshy base of each one, discarding the rest of the leaf.
  7. Once you get closer to the heart the leaves aren't edible, so scrape them away until you get to the heart which you can eat or reserve for a salad.

You can read all of the other blogger posts here:

Easy 5 ingredient pesto tomato tart on Amuse Your Bouche (vegetarian)
Globe artichoke with balsamic dip on Natural Kitchen Adventures (vegan)
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts (vegan)
Peanut butter chocolate chip cookies on Tin and Thyme (vegetarian)
Arancini (risotto balls) on Coffee & Vanilla (vegetarian)
Rich coffee cupcakes on BakingQueen74 (vegetarian)
Gingerbread cupcakes with orange buttercream on The Veg Space (vegan)
Marmalade and ginger loaf cake on The Crafty Larder (vegetarian)
Ginger and oat cookies on Kavey Eats (vegetarian)
Amatriciana pasta on Kitchen Sanctuary
Treacle tart on Patisserie Makes Perfect (vegetarian)
Crispy fried halloumi on Supper In The Suburbs (vegetarian)
Chocolate fridge cake on Jo’s Kitchen (vegetarian)
Chocolate almond butter cookies on Rough Measures (vegetarian)
Eggless chocolate chip cookies on Simply Sensational Food (vegetarian)
Boozy decadent hot chocolate on Fab Food 4 All (vegetarian)
Easy no bake blackberry cheesecakes on Casa Costello (vegetarian)
Best coriander / cilantro recipes on Fuss Free Flavours (some vegetarian)
Easy gingerbread popcorn snack on Celery & Cupcakes (vegetarian)
Elderflower and vodka cocktail slush on The Hedgecombers (vegetarian)
Fruit flapjacks on The Petite Cook (vegan)
Tomato Garlic and Prawn Spaghetti on Hungry Healthy Happy
Lemon drizzle loaf cake on Penne For Your Thoughts (vegetarian)
Chicken ramen on It’s Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins (vegetarian)
Easy Berry Compote on Eats Amazing (vegetarian)
Caipirinha on Lovely Appetite (vegetarian)

*Isabella’s friends are running the Race for life this June in her memory, if you would like to donate.

%d bloggers like this: