Lesotho-style Marinated Artichokes

Ingredients

In this Lesotho adaptation, we incorporate the traditional spices and flavors of Lesotho cuisine to enhance the original Croatian dish. The addition of coriander, cumin, and paprika gives the artichokes a unique and aromatic twist, infusing them with the vibrant flavors of Lesotho. The marinating process in oil preserves the artichokes while adding a rich and luscious texture. We alse have the original recipe for Artičoke u ulju, so you can check it out.

• 6 large artichokes 6 large artichokes
• 2 tablespoons coriander seeds (10g) 2 tablespoons coriander seeds (10g)
• 1 tablespoon cumin seeds (5g) 1 tablespoon cumin seeds (5g)
• 1 tablespoon paprika (5g) 1 tablespoon paprika (5g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup (240ml) olive oil 1 cup (240ml) olive oil
• Juice of 2 lemons Juice of 2 lemons
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 22g, 3g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 4g
• Fiber: 7g
• Salt: 0.5g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems.
2. 2.
   In a dry skillet, toast the coriander seeds and cumin seeds until fragrant. Grind them into a fine powder.
3. 3.
   In a bowl, combine the ground spices, paprika, minced garlic, olive oil, lemon juice, and salt. Mix well.
4. 4.
   Place the artichokes in a large pot of boiling water and cook until tender, about 20 minutes. Drain and let them cool.
5. 5.
   Once cooled, cut the artichokes in half and remove the fuzzy choke.
6. 6.
   Place the artichoke halves in a sterilized jar and pour the marinade over them, ensuring they are fully submerged.
7. 7.
   Seal the jar tightly and refrigerate for at least 24 hours before serving.
8. 8.
   Serve the marinated artichokes as an appetizer or side dish, drizzling them with a little extra olive oil if desired.

Treat your ingredients with care...

• Artichokes — Make sure to remove the tough outer leaves and fuzzy choke before marinating.
• Coriander seeds — Toasting the seeds before grinding them enhances their flavor.
• Cumin seeds — Toast the seeds in a dry skillet to release their aromatic oils.
• Olive oil — Use high-quality extra virgin olive oil for the best flavor.
• Lemon juice — Freshly squeezed lemon juice adds a tangy brightness to the marinade.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes to the marinade.
• Serve the marinated artichokes with crusty bread or crackers for a delicious appetizer.
• The longer you marinate the artichokes, the more flavorful they will become.
• Experiment with different herbs and spices to customize the marinade to your taste.
• Store the marinated artichokes in the refrigerator for up to two weeks.

Serving advice

Serve the Lesotho-style Marinated Artichokes as an appetizer or as part of a mezze platter. They pair well with crusty bread, olives, and cheese. Garnish with fresh herbs, such as parsley or cilantro, for an extra pop of color and flavor.

Presentation advice

Arrange the marinated artichokes on a platter, drizzling them with a little extra olive oil. Sprinkle some paprika and fresh herbs on top for an attractive presentation. Serve with small forks or toothpicks for easy enjoyment.