Prep 15 mins
Cook 15 mins
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.
- 453.59-566.99 g fresh artichoke hearts (can used frozen or jarred artichoke hearts but they mustn't be marinated)
- 1 clove garlic crushed with salt
- 59.14 ml olive oil
- 29.58 ml lemon juice
- 4.92 ml sumac (DO NOT omit!)
- 1.23 ml dried tarragon
- 1.23 ml ground middle eastern red pepper (read recipe intro^^)
- 59.14 ml 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.
Hallelujah! This is magnificent! Aleppo has a wee kick that is absolutely fabulous. I did use canned (not marinated) hearts. The fresh were yukky & frozen non existent. Every so often, I'd notice a sweetness & think YUM! What is that? The tarragon! You don't really taste the tarragon but it lends a subtle sweetness that will make you swoon. I love the flavors in this dressing...all my faves, lol. What a nice way to dress up artichoke hearts! Made for Spring 2014 NA/ME Tag.