Artichokes with sun-dried tomato and garlic sauce
4 servings
30 minutes
Artichokes with sun-dried tomato and garlic sauce is an elegant dish of French cuisine filled with exquisite flavors and aromas. The artichokes are boiled until tender and served with a rich sauce. Sun-dried tomatoes add a deep, concentrated flavor complemented by the spiciness of garlic and the freshness of lemon juice. Olive oil softens the texture while parsley adds a touch of freshness. This dish pairs well with white wine and light appetizers. It can be served warm, cold, or at room temperature, making it a versatile option for any occasion. In Europe, artichokes were considered a symbol of luxury and refined taste, and today they have become an integral part of haute cuisine. Bon appétit!
1
Cut the artichokes into 4 pieces and place them in a pot of boiling salted water. Cover with a lid and cook over medium heat for about 20-25 minutes. Remove the artichokes from the water and dry them well.
- Artichokes: 8 pieces
- Salt: to taste
2
For the sauce, whisk olive oil in a small bowl with lemon juice, garlic, salt, and pepper. Add finely chopped tomatoes and parsley. Taste and add more salt and pepper as needed. Cover with plastic wrap until serving.
- Olive oil: 0.3 glass
- Lemon juice: 2 tablespoons
- Garlic paste: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 2 teaspoons
- Sun-dried tomatoes in oil: to taste
3
Serve artichokes warm, cold, or at room temperature, drizzled with sauce.
- Artichokes: 8 pieces
- Olive oil: 0.3 glass
- Lemon juice: 2 tablespoons
- Garlic paste: 2 teaspoons
- Chopped parsley: 2 teaspoons
- Sun-dried tomatoes in oil: to taste