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.
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