Artisjokharten met (ingelegde)citroen en vegan honing

Recipe by Damaris Beems
0.0 from 0 votes
Course: Sides, VeggieCuisine: Arabic, Moroccan


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Sweet, sour, spicy. Yes, I think that ticks all the boxes. Sweet from the vegan honey. Acid of the lemon juice. That delicious subtle wry of the pickled lemon. And then the ginger powder and the turmeric make the picture really interesting and spicy. This way, artichoke hearts are completely empowered. If I were an artichoke heart, I would know it… Then this is the way I would like to be prepared.


  • 2 cans artichoke hearts (in total about 8)

  • 3 cloves garlic

  • 2 table spoons vegan honey

  • 1-2 preserved lemons

  • 1 lemon

  • 1 eetlepel rounded ginger and turmeric

  • olive oil

  • salt and pepper


  • Cut the garlic cloves into slices. Heat the olive oil in a frying pan. Fry the garlic lightly brown. Then add the honey, lemon juice and spices. Finely chop the zest of the pickled lemon and add this too. Season with salt and pepper. Add the artichoke hearts and gently place them in the sauce. Add the 150 ml water and let the sauce reduce until it has become a nice thickened sauce. You’re going to finish this dish until the last little drop. Literally.

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