Baked Artichokes with Oranges, Figs and Sweet Potatoes

Ingredients:

• 3 small fresh artichokes
• 2 medium-large sweet potatoes
• 1 organic orange
• 4 large figs
• 1 shallot
• 1 large yellow onion
• 2 cloves of garlic
• Olive oil
• 1 TBSP butter
• 1 tsp of sea salt
• 2-3 TBSP honey
• several sprigs of fresh rosemary and thyme
• 1 TBSP Sherry – optional
• 1 TBSP Balsamic vinegar
• 1 pinch of chili flakes or chopped fresh chili
• salt & fresh ground pepper

Putting it all together:

- Preheat the oven to 180 degrees Celsius / 300 degrees Fahrenheit.

- Set a big pot of water to boil having added a chopped clove of garlic, the sea salt, a TBSP of olive oil
and a sprig of rosemary and thyme.

- Wash the artichokes thoroughly and cut of the stems as well as any “bad” leaves along the bottom. Using a very
sharp knife or Japanese cleaver, cut the artichokes lengthwise into 8 sections (6 if the artichokes are very small).
Use a small knife to cut or scoop out the hairy section that covers the heart of the artichoke.

- When the water boils, add the artichoke, bring back to boil and cook on low heat for 4 minutes. Remove the artichokes
to a sieve placed in cold water, drain and place in a bowl until further usage.

- Peel the onion, shallot and garlic, then chop all three into medium chunks. Wash the orange with warm water.

- Roll the orange on the counter top to release the juice. Cut the orange in half, then each half into 3 strips and then the
strips again into thirds, place the chunks into a bowl immediately to retain the juices.

- Peel the sweet potatoes and chop into chunks slightly larger than the orange pieces.

- Remove the herbs from the stems and chop not to fine.

- In a lasagna/casserole pan that can go on the stovetop, heat 1 TBSP of olive and 1 TBSP butter. Add the onion,
shallot, garlic and the orange chunks. Cook of medium heat stirring often so that nothing burns but rather mixes
and combines its flavors. About 4 minutes.

- Add the sweet potato cubes and the artichokes. Stir and cook for 2 minutes on medium-low heat.

- Add the honey and stir for 2 more minutes, now add the Sherry if using and the vinegar. Add the herbs, the chili flakes
or fresh chili, salt and fresh ground pepper 4-6 turns. Stir and cook 2 more minutes until well combined.

- Place in the oven and bake for 30 minutes. Stirring after 15 minutes.

- Meanwhile, wash the figs, cut off tops with stems and cut into 8 pieces.

- Remove the casserole from the oven add the figs and stir. Taste one of the potato cubes to check for salt, add more if needed.

- Switch off the oven.

- Cover the casserole in foil and replace in the oven until ready to serve.