Hainanese-style Coratella with Artichokes

Ingredients

In this Hainanese adaptation of Coratella con carciofi, we incorporate the unique flavors and ingredients of Hainan cuisine. While the original Italian dish uses traditional Italian spices and herbs, we infuse the Hainanese version with aromatic spices commonly found in Hainanese cooking, such as ginger and garlic. Additionally, we incorporate Hainanese cooking techniques to ensure the flavors are authentically Hainanese. We alse have the original recipe for Coratella con carciofi, so you can check it out.

• 500g (1.1 lb) organ meats (liver, heart), sliced 500g (1.1 lb) organ meats (liver, heart), sliced
• 4 artichokes, cleaned and quartered 4 artichokes, cleaned and quartered
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 3g
• Protein: 28g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the sliced organ meats to the wok and stir-fry until they are browned and cooked through.
4. 4.
   Add the artichoke quarters to the wok and continue stir-frying for another 2-3 minutes.
5. 5.
   In a small bowl, mix together the soy sauce, oyster sauce, Shaoxing wine, sugar, salt, and pepper. Pour this sauce over the ingredients in the wok.
6. 6.
   Stir well to coat all the ingredients with the sauce. Cook for an additional 2 minutes.
7. 7.
   Pour the dissolved cornstarch into the wok and stir until the sauce thickens.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Artichokes — Make sure to clean the artichokes thoroughly, removing any tough outer leaves and trimming the stems. To prevent discoloration, you can soak the artichokes in lemon water before cooking.

Tips & Tricks

• If you prefer a spicier flavor, you can add a small amount of chopped chili peppers to the dish.
• For a more aromatic twist, you can add a few slices of lemongrass to the wok while stir-frying the ingredients.

Serving advice

Serve the Hainanese-style Coratella with Artichokes hot, accompanied by steamed rice. The flavors of the dish are best enjoyed when the organ meats are tender and the artichokes are still slightly crunchy.

Presentation advice

Garnish the dish with fresh cilantro to add a pop of color. Arrange the artichoke quarters and organ meats on a serving platter, allowing the vibrant colors to shine through.