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.
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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.