Al Khurshoof
Discover the bold, Mediterranean flavors of Al Khurshoof, a savory artichoke dish that's as nutritious as it is delicious. This recipe celebrates fresh artichokes, delicately prepared and simmered in an aromatic blend of warm spices like coriander, cumin, and turmeric for a uniquely satisfying flavor profile. Enhanced by sautéed garlic and onions, and cooked in a fragrant vegetable broth, the tender artichokes absorb layers of rich, tangy goodness. A vibrant garnish of chopped parsley and a squeeze of fresh lemon bring a refreshing finish to this wholesome dish. Ready in under an hour, Al Khurshoof serves as the perfect centerpiece for a light, healthy meal or a flavorful side dish. Ideal for lovers of Mediterranean cuisine, this recipe showcases simple ingredients and thoughtful techniques that let the artichokes shine.
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Recipe Information
Ingredients
- 6 pieces Fresh artichokes
- 2 pieces Lemon
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves
- 1 medium Yellow onion, finely chopped
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 2 tablespoons Fresh parsley, chopped
- 3 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Begin by preparing the artichokes. Trim the stems, remove tough outer leaves until you reach the tender inner leaves, and cut off the top inch of the artichoke heads. Slice each artichoke in half lengthwise and scoop out the choke with a spoon.
As you prepare the artichokes, rub them with lemon juice to prevent browning. Place the trimmed and cleaned artichokes in a bowl of water with the juice of one lemon squeezed into it.
In a large pan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion is soft and translucent.
Add the minced garlic to the pan and sauté for an additional minute, being careful not to burn it.
Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds to bloom the spices and release their aroma.
Drain the artichokes and add them to the pan, cut side down. Cook for 2-3 minutes to lightly brown the cut sides.
Pour in the vegetable broth, adding enough to partially submerge the artichokes. Sprinkle in the salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and simmer for 20-25 minutes until the artichokes are tender when pierced with a knife.
Once the artichokes are cooked, uncover the pan and allow most of the liquid to reduce, creating a flavorful sauce.
Remove the pan from the heat, sprinkle the artichokes with freshly chopped parsley, and serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.3 g | 16% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 16.1 g | 57% | |
| Total Sugars | 7.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1252 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
