Ingredients for Al Khurshoof
- 1 (10 ounce) package frozen artichoke hearts
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Sumac
- Dried Tarragon
- 1/2 teaspoon Aleppo pepper
- 1/4 cup fresh cilantro, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
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How to Make Al Khurshoof
- Thaw frozen artichoke hearts if using (canned are not recommended).
- Steam artichoke hearts until tender (approximately 10-15 minutes). Drain well and let cool completely.
- While artichokes cool, prepare the marinade: In a non-reactive bowl, whisk together the olive oil, lemon juice, garlic, Aleppo pepper (or paprika-cayenne blend), cumin, salt, and pepper.
- Cut the cooled artichoke hearts in half or quarters, depending on size.
- Add the artichoke hearts to the marinade, ensuring they are well coated.
- Marinate for at least 1 hour in the refrigerator (longer is better!).
- Before serving, arrange the marinated artichoke hearts on a serving platter.
- Garnish generously with fresh cilantro (or Italian parsley) and a drizzle of extra virgin olive oil.
- Serve at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
2g
Carbs
1g
