Artichoke in a creamy sauce with dried apricot, garlic and thyme
Course: Main, side dishCuisine: Moroccan
Servings
4
Preparation
10
minutesCooking time
3
hoursTotal time
3
hours10
minutesI was in Morocco and got a dish that totally surprised me. Strangely enough, I don’t remember what it was, but I do remember that once I got home I would make this dish. With the inspiration from Morocco, I knew this would be a fatally delicious combination. And it is. As a big exception, this was on the menu for weeks, simply because everyone loved it so much that I wanted to reach as many guests as possible with it. Totally addicted to this dish.
Ingredients
8 artichoke bottoms from jars or freezers
10 garlic cloves
15 dried apricot
350 ml plant based cream
salt and pepper
fresh thyme
Cooking time
- Rinse the artichoke bottoms when you have removed them from the jar. Then place them with the concave side up in an oven dish.
Put a whole garlic clove in each artichoke. - Cut the dried apricots into strips and divide them over the artichoke bottoms. Pieces may certainly fall to the bottom. The same goes for the garlic cloves, by the way.
- Place the thyme around the bottoms.
- Now mix the cream with plenty of salt and pepper. Maybe a little more than you are used to, because the apricots are quite sweet.
- Pour the cream over the artichoke bases. They should be at least 3/4 under. If not, use more cream.
- Put the dish that you have covered very well with aluminum foil. in an oven at 175 degrees and let it simmer for an hour and reduce it. Then stir everything and stir well. Then do the same thing again.
After the second hour, you can put the dish in the oven uncovered and then let it brown a bit on top.
We bring vegan cooking to the next level
Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel
We bring vegan cooking to the next level
Follow us @a-la-damaris on Pinterest
We bring vegan cooking to the next level
Follow us on Facebook
0 Comments