Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Baby Artichokes With Capers, Sumac and Pine Nuts

Baby Artichokes With Capers, Sumac and Pine Nuts

Provided by: Chef Akhtar Nawab
Served at: Elettaria

  • Type of Dish: Appetizers, Small Plates
  • Servings: 12
  • Cuisine: American, Eclectic/Global
  • Special Requests: Healthy, Vegetarian/Vegan
  • Reader Rating: Write a Review

Email  Print Recipe  Rate & Review

Share this listing

Ingredients

24 baby artichokes, peeled and trimmed of their leaves and stored in water with juice from 1 lemon
4 tbs. capers, drained from their brine
4 tbs. sumac, ground (available at Kalustyan's)
4 tbs. pine nuts, toasted
2 cups olive oil
2 garlic cloves
2 tbs. peppercorns
1 bay leaf
2 sprigs thyme
10 mint leaves, coarsely chopped

Instructions

To toast pine nuts: Place them in a pan over medium heat or bake them at 200 degrees for 5 to 6 minutes, shaking constantly until they turn a nice deep brown. In a medium pot, add the drained artichokes, olive oil, garlic, peppercorns, bay leaf, and thyme. Cook the artichokes over medium heat until tender, making certain the oil never comes to a boil. When tender, remove the artichokes with a slotted spoon and place in a large bowl. Add the capers, sumac, pine nuts, and mint, and toss gently to combine. Leave to marinate overnight and serve at room temperature. (Published 2009)
Advertisement

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.

Newsletters

Advertising