Prep time 10 min cook time 20 min
A delicious low calorie recipe of poached artichoke hearts served with a creamy almond sauce.
As I traveI, I am constantly reminded of how history and culture defines a cuisine.
A couple of years ago my wife Marcelle and I visited Sicily and we were struck by the complexity of its culture and heritage.
Its history has been influenced by numerous ethnic groups including the Normans who found their way onto the Island in 900 AD. The Phoenicians, Greeks and Romans made it part of their territories and Islamic inscriptions in churches bears witness to the different religions that influenced the Island. 
This fusion of cultures produced an aromatic style of cooking where melted anchovies, garlic, chilies, chocolate and wine, herbs (especially basil and mint), spices (including saffron), citrus zest, olives and capers, almonds and pistachios all play a part.
Here is a recipe that epitomizes Sicily’s rich and varied heritage, Artichoke hearts with almond sauce. I came across it while exploring Claudia Roden’s “The Food Of Italy“. It is one of the most authoritative guides to one of the world’s best-loved cuisines by one of the great food writers of our time.
The recipe calls for gently softening onions and garlic with jarred anchovies and blending in finely ground almonds, chicken stock and a teaspoon of vinegar. Now before you throw your hands in the air and declare a deep-seated aversion to anchovies, I assure you that once you cook them, their taste is completely altered and they add a delicious depth to this creamy, nutty sauce.
Sicilian Artichoke Hearts With Almond Sauce
by
Derek Farwagi
Ingredients
- 4-6 Frozen artichoke hearts
- ½ yelow onion grated
- 1 clove garlic
- 2 jarred anchovies chopped
- ½ cup ground almonds
- 1 cup chicken stock
- 2 tbsp olive oil
- 1 tspn red wine vinegar
- 1 tspn sugar
- juice of one lemon
- white pepper
- salt to taste
- 1 tbsp capers for garnish
Instructions
- Simmer artchoke hearts in boiling water for 15-20 minutes till they are soft but still firm at the center when you pierce them with a small knife.
- While the artichokes are cooking, fry the onions on a medium heat untill golden. Add the garlic and anchovies and let them melt.
- Add the ground almonds and chicken stock and simmer for 15 minutes until thick and creamy.
- Blend in a tablespoon of oilive oil, a teaspoon of red wine vinegar, sugar and lemon juice. Salt to taste
- Drain artichokes, plate on serving platter, pour sauce over them and garnish with capers.
- Serve at room temperature as a side dish to grilled fish or poultry or as a main course on a bed of orzo or farro.
Kate Dourian
I tried the Black Pepper Beef stir fry but I couldn’t get cabbage so I used broccoli, which worked well. It is a very easy recipe and my son loved it. Took no time at all and I certainly needed time today to decorate my tree, Definitely one that I will include in the regular repertoire.
Derek Farwagi
Thanks for the suggestion Kate. I will try it with broccoli next time I make it.