Artichokes with Almond Sauce
- prep time 0 min
- total time 0 min
- serves 4
4 4 large artichokes
Juice of 1 lemon
2 onions, peeled
2 cloves garlic, peeledFor the Sauce
125 millilitres (1/2 cup) blanched almonds, toasted
125 millilitres (1/2 cup) sour cream or plain yogurt (minimum 4% MF)
15 millilitres (1 tablespoon) sherry vinegar or red wine vinegar
5 millilitres (1 teaspoon) honey
Salt and pepperFor Serving
1. With a knife, cut off the top quarter of each artichoke. Using scissors, cut the thorny tips off the remaining leaves. Cut off the stems at the base of the bulbs.
2. Place the artichokes top down in a saucepan or Dutch oven large enough to contain the artichokes side by side. Add the lemon juice, garlic and onions. Cover with water and season generously with salt and pepper. Bring to a boil. Cover, reduce the heat and simmer until the artichoke hearts are tender when poked with a knife, 15 to 20 minutes. Drain thoroughly.For the Sauce
1. Meanwhile, in a mini food processor, grind the almonds into a fine powder. Add the sour cream, vinegar and honey and pulse to combine. Season with salt and pepper. Set aside.For Serving
1. Place the artichokes on a serving plate and accompany with a bowl of almond sauce. Diners pluck a leaf from their artichoke, dip it in the sauce, and scrape off the meaty base of the leaf with their teeth. The best part of the vegetable is the heart. Before eating it, diners use a small spoon to scrape off the inedible choke, the hairy pad covering the heart.
2. Note: A coffee grinder can be used in place of a small food processor to grind the almonds. Transfer the ground almonds to bowl before mixing in the remaining ingredients.