Gastronomixs

Crème of artichoke with ras el hanout

Artichoke works really well together with spice mixtures. The lemon makes it fresh and alive.

Recipe makes 3 kilograms.

Crème of artichoke with ras el hanout

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Ingredients

50

g

butter

50

ml

olive oil

2

 

onions, finely chopped

4

cloves

garlic, finely chopped

8

twigs

thyme

20

g

ras el hanout

2,5

kg

artichoke hearts

500

ml

medium sherry

500

ml

cooking cream

2

 

lemons, zestes and juice

As needed:

 

extra virgin olive oil

As needed:

 

salt and pepper

Preparation method

  • Put the butter and olive oil into a big pot, and sweat the onion and garlic until sweet and see through.
  • Add the thyme leaves and ras el hanout and stir well for 30 seconds.
  • Next, add the artichoke hearts and continue stirring for 1 minute on a medium heat.
  • Deglaze with the sherry, and turn the heat all the way down. Reduce to a glaze.
  • Now add the cooking cream and zeste of lemon, and allow to cook through low and slow. Make sure to stir often.
  • Blend it all too a smooth purée, and push through a fine mesh sieve.
  • Season to taste with the juice of the lemons, salt and pepper.
  • Optionally, season with some extra virgin olive oil.

Serving suggestions

  • As part of a starter or main course.
  • Combine with lamb, aubergine, and thyme.
  • Delicious with red perch, couscous, and mint.

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