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Jarred artichoke salad with almond tarator

Creamy almond tarator clings to tender artichokes, bright and rich.
Sherry vinegar and herbs wake every bite, minty and tangy.
Dark brown sugar sweetens the edges, served cool and satisfying.

lunch ⏱ 20 min 380 kcal / portion 24.0 g carbs / portion (estimated) vegetarian glutentree nuts 🔗 Original source

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Jarred artichoke salad with almond tarator
v3 · rb0e705f985 20260727Z1751 100 g almond 2 pieces garlic 30 ml sherry vinegar 340 g artichoke 100 ml oil 40 g dark brown sugar fine sea salt to taste blitz almonds with water into a chunky paste blitz in garlic and sherry vinegar pour in artichoke jar oil in a steady stream to emulsify into a thick almond tarator ⏳ scrape down and chill in the fridge to firm up 🌀 whisk remaining sherry vinegar with artichoke jar oil and dark brown sugar to make the marinade 🍳 ⏱ 3-4 min heat a non-stick frying pan on high, add artichokes flat side down, and cook untouched until browned 🌀 add browned artichokes to the marinade and mix in the salt 🍽 spread the almond paste across the base of a large serving plate 🌀 add shallot, mint, and basil to the artichoke bowl and gently toss 🍽 pile the salad onto the almond paste and drizzle over any remaining marinade Artichoke Almond Salad 🥗 40 g shallot 10 g mint 20 g basil oil shallot, mint, basil
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Preparation steps

  1. blitz almonds with water into a chunky paste
  2. blitz in garlic and sherry vinegar
  3. pour in artichoke jar oil in a steady stream to emulsify into a thick almond tarator
  4. scrape down and chill in the fridge to firm up
  5. whisk remaining sherry vinegar with artichoke jar oil and dark brown sugar to make the marinade
  6. heat a non-stick frying pan on high, add artichokes flat side down, and cook untouched for 3-4 min until browned
  7. add browned artichokes to the marinade and mix in the salt
  8. spread the almond paste across the base of a large serving plate
  9. add shallot, mint, and basil to the artichoke bowl and gently toss
  10. pile the salad onto the almond paste and drizzle over any remaining marinade

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