Made This Recipe? Add Your Photo
Marinated Artichoke Appetizer from Morocco. The Arabian Delights by Weiss-Armush. English: artichoke, Spanish : alcachofa, Arabic: al-khurshuf. Works beautifully as part of a mezzeh; or in the manner of Spanish tapas. Middle Eastern red pepper powder is usually aleppo or Turkish but you can sub 4 parts sweet paprika to 1 part cayenne. Also, I've read several sources online that ancho chili powder will work, too. If you really hate cilantro, substitute fresh flat leaf/Italian parsley.
- 16 -20 ounces fresh artichoke hearts (can used frozen or jarred artichoke hearts but they mustn't be marinated)
- 1 clove garlic crushed with salt
- 1⁄4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sumac (DO NOT omit!)
- 1⁄4 teaspoon dried tarragon
- 1⁄4 teaspoon ground middle eastern red pepper (read recipe intro^^)
- 1⁄4 cup fresh cilantro, minced (FRESH!)
- Note: I used fresh baby artichoke hearts from Trader Joes. Personally I would not recommend canned but frozen will work.They were stripped of their outer leaves then steamed until tender. The artichokes were then drained and set aside to cool before adding the dressing.
- Whisk the dressing together in a non-reactive bowl and set aside.
- Cut the prepared artichoke hearts in half or quarters, depending on size. Arrange the artichoke hearts on a serving platter.
- Drizzle the dressing over the artichoke hearts. Marinate at least 1 hour. Serve at *room temperature*. When ready to serve, garnish with the fresh cilantro.
- Servings are estimated.