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Recipe Detail Page
Chopped Artichoke Hearts with Cumin & Coriander
Holiday 2011
Delicious Mediterranean flavours combine nicely in this make-ahead spread. The cayenneenhances the taste rather than making it fiery.
3 cans (398 mL each) artichoke hearts
1/4cup (60 mL) mayonnaise
1/4cup (60 mL) sour cream
1 large clove garlic, minced
1½ tsp (7 mL) ground cumin
1½ tsp (7 mL) ground coriander seed
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) cayenne
2 tbsp (30 mL) finely chopped
fresh parsley or coriander
1 tsp (5 mL) toasted cumin seed (optional)
1 Drain artichokes; set aside 1 whole artichoke for garnish. Chop remaining artichokes somewhat finely, but with recognizable pieces. (This is best done in batches with a chef’s knife rather than in the food processor, which tends to purée these soft vegetables.) Spread out chopped artichokes on a folded, clean tea towel or several layers of paper towels to continue draining while making sauce.
2 Combine mayonnaise and sour cream with garlic, cumin, coriander, salt and cayenne; mix in chopped artichokes and parsley. (If desired, store, covered, in refrigerator for a day or 2.
3 Serve in a bowl garnished with quartered reserved artichoke and a sprinkling of toasted cumin seed. Serve with pita crisps, crudités such as celery or whatever cracker is on hand to scoop up the mixture.
Serves 8
