Updated: Jun 12
Artichokes in wine or artichokes and wine? Either will do, in my view!
But seriously, artichokes is a real treat for my family in Dubai. In South Africa, when springtime coincided with Sukkot, I would always buy boxes of them and we would feast on them for days in our Sukkah. Now that we are in the Northern Hemisphere, artichoke season corresponds with Pesach. I cannot ever move through Spring without artichokes.
The trouble is that in Dubai, they are insanely expensive. Especially if you are looking for organic ones. Nonetheless, as a special treat - which is what Pesach is - we do get to have artichokes.
This is a recipe I have developed.
It is completely vegan for all those out there. In my family, we cannot get enough of these.
Olive oil (about 2 tablespoons)
4 artichokes - outer hard layers removed and soaked in lemon and water
3 garlic cloves - crushed
1 can of chick peas
1/2 cup of white wine
1/2 cup of water and vegetable stock (mixed together)
Once properly rinsed and cleaned, boil the artichokes for 5 minutes
Pour olive oil to make a thin film over the bottom of a pot and fry the crushed garlic cloves for 1 minute to avoid going brown and crispy (you just want the flavor in the oil)
Add the water and stock and wine.
Drop the artichokes and chickpeas into the water and boil another 5 minutes.
Serve hot with a bowl of butter to dip into.