Minted basmati with baby artichokes, anchovy and black olive salsa

Serves 4

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Method

Drain the artichokes, pat dry and toss with 1tbsp olive oil. Heat a ridged griddle pan, lift the artichokes out of the oil and griddle until they show golden marks, then turn over and mark the other side. Transfer to a bowl and season with some of the black pepper. Put the Dijon mustard, white balsamic and 3tbsp oil in a screw-topped jar and shake to emulsify. Add a little to the artichokes and set aside.

Remove the leaves from half the mint, discarding the stems, and put the leaves in a bowl of cold water.

Rinse the rice in cold running water and put in a large pan. Pour boiling water into the pan to cover the rice and add the remaining mint and the salt. Bring back to the boil and lower the heat so the water just simmers without the lid for around 10 minutes or until the rice is just tender. Take off the heat and drain off any excess water still remaining, then add the salt, cover and leave to stand for around 5 minutes. Drain the oil from the can of anchovies into a small pan, chop the anchovies into pieces and put into the pan with the remaining 1tbsp olive oil.

Heat for a few seconds, stirring continuously, to melt and prevent the anchovies cooking, then add the garlic. Turn off the heat and stir until smooth.

Fold the olives and capers into the anchovy sauce. Remove the mint leaves from the bowl of water, chop a few and add to the pan. Chop most of the remaining leaves and fold into the rice, keeping the rest whole to scatter over the finished dish.

Fork over the rice, removing and discarding the mint stems. Gently fold in the olive and anchovy mixture with the pistachios and the rest of the Dijon dressing.

Divide among plates and top with the artichokes, then crumble the feta over. Scatter the pomegranate seeds and remaining mint leaves over. Spoon over a little extra oil and remaining pepper to serve.