Artichoke hearts with almond sauce

Another Kaliyoga special.

1 onion
2 garlic cloves
10 tbsp olive oil
200 g (8 oz) ground almonds
600 ml (20 fl oz) vegetable stock
2 tbsp cider vinegar
2 tsp sugar
Juice of 2 lemons
Salt and pepper
16 artichoke hearts (can be tinned)
4 tbsp capers

Finely chop the onions. Crush the garlic. Heat 5 tbsp oil in a saucepan, add the onion and garlic and fry for 2-3 minutes. Add the almonds, pour in stock and simmer for about 15 mins till thick and creamy. Beat in remaining 15 tbsp oil, vinegar, sugar, lemon juice and salt and pepper. Arrange artichoke hearts on individual plates. Chop capers. Pour sauce over artichokes and garnish with capers, coriander or parsley. Serve cold.

Leave a Reply

Your email address will not be published. Required fields are marked *