Preheat the oven to 325°F.
Combine the red wine vinegar, peppercorns and bay leaf in a baking dish. Place the octopus in the baking dish, tentacles down and heads up. Cover with parchment paper, then tightly cover the dish with aluminum foil. Braise for 1 hour, or until the octopus is soft and tender.
While the octopus is in the oven, fill a large bowl with cold water. Squeeze the lemon quarters into the water, then drop them in.
Clean the artichokes by removing the outer leaves until you see fully yellow leaves. Cut 1/2 inch from the top and trim a little off of the bottom stem. With a paring knife, remove the outer green part of the stem until you see mostly white flesh. Cut each artichoke heart in half, lengthwise, and store them in the lemon water for 5 minutes. If using large artichokes, quarter each heart and scrape out and discard the fuzz.
Remove the artichokes from the lemon water and thinly slice. Transfer to a bowl and toss with olive oil, lemon juice and salt. Marinate at room temperature until you are ready to use.
When the octopus is finished braising, remove them from the baking dish and let them rest at room temperature until cool enough to handle. Remove the tentacles from the bodies and discard the bodies.
Heat an indoor grill pan or an outdoor grill to medium-high heat. Strain the artichokes from the marinade and reserve the marinade. Lightly brush the
octopus tentacles with the reserved marinade and grill for 1-2 minutes on each side or until nicely charred with grill marks. The octopus is already fully cooked, so you are just adding a smoky flavor.
Spoon some chickpea purée onto a serving dish and top with octopus. Garnish with marinated artichokes and chives.
1 15-ounce can chickpeas, drained and rinsed
2 tsp coriander seeds
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
1 tsp kosher salt
2 Tbsp water
In a medium saucepan, cover the chickpeas with water, bring to a boil, then drain.
Toast coriander seeds in a dry sauté pan over medium heat for 5 minutes, shaking the pan often to prevent burning. Grind seeds into a fine powder in a spice grinder or mini food processor.
Put the chickpeas, coriander powder, olive oil, lemon juice and salt into a food processor and process, slowly adding the water while the food processor is running.
Process for 5 minutes until the mixture is smooth, stopping only to scrape down the sides of the processor bowl.
Chickpea purée can be refrigerated for up to 5 days.
Slow-Roasted Goat with Greek Salad
Serves 4 as a small plate
1 pound goat tenderloin (3-4 loins) or lamb tenderloin