Artichoke lemon labneh

Recipe by Damaris Beems
0.0 from 0 votes
Course: starter, apetizer, apetizerCuisine: Lebanese, Arabic




Cooking time


Total time



A delicious snack to start the evening with. The full taste of artichoke, mixed with the present but subtle taste of pickled lemon and the spiciness of red pepper. All in all super tasty and surprising. And not a difficult taste.


  • 1 shallot

  • 2 cloves garlic

  • 4 artichoke hearts (from the freezer or in a jar in oil)

  • 1 pickled lemon (the peel of it)

  • 1 organic lemon (peel and juice)

  • 0,25 table spoon white pepper and pul biber (half tablespoon of each)

  • 50 ml plant based greek yogurt

  • salt

  • olive oil

Cooking time

  • Heat a frying pan and heat the olive oil. Bake your finely chopped shallots soft and brown in this and then add the garlic and fry it for a while. Cut the artichoke hearts (from the freezer to thaw a bit) into eighths and add them to the pan. Let them simmer, soften and fry a little.
  • Now mix all other ingredients and the mixture from the pan together in the food processor. It should be a nice chunky mixture. For example, serve on a spoon and some bread.

We bring vegan cooking to the next level

Tag 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


Submit a Comment