Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Artichokes with Silky Almond Cream
A sophisticated side dish that highlights Sicilian artichokes with a smooth, velvety sauce of almonds, anchovies, and lemon. Perfect for discovering the rich versatility of island cuisine.
📖 What is it
A sophisticated side dish that highlights Sicilian artichokes with a smooth, velvety sauce of almonds, anchovies, and lemon. Perfect for discovering the rich versatility of island cuisine.
🛒 Ingredients
- ✓ 4 Sicilian artichokes
- ✓ 2 lemons
- ✓ 350g shelled almonds
- ✓ 1 small onion
- ✓ 2 tablespoons plain flour
- ✓ 500ml water
- ✓ Trapani sea salt
- ✓ freshly ground black pepper
- ✓ 2 salted anchovies
- ✓ 5 tablespoons Sicilian extra virgin olive oil
- ✓ 3 tablespoons white wine vinegar
📊 Nutritional Information
Dive into this stunning recipe that elevates artichokes to an elegant dish, where the natural sweetness of Sicilian almonds melds beautifully with the freshness of the vegetable. Ideal as a starter or an accompaniment, it captivates with its indulgent creamy texture.
👨🍳 Preparation
- 1
Trim away the tough outer leaves of the artichokes, quarter them, and remove the fibrous inner choke. Place them in a bowl with water and the juice of one lemon to prevent browning.
- 2
Poach the artichokes in boiling water with a splash of juice from the second lemon and a pinch of salt until tender yet firm, then drain and arrange on a plate covered with cling film.
- 3
Pulse the almonds into a smooth paste using a blender or mortar and pestle.
- 4
Thinly slice the onion and soften it gently in a pan with extra virgin olive oil and the desalted anchovies, then stir in the almond paste to marry the flavours.
- 5
Mix the flour with a little cold water to make a thin paste, add it gradually to the pan, and simmer gently for 15 minutes, seasoning with salt and freshly ground black pepper to taste.
- 6
Strain the sauce through a sieve for a silky texture, then whisk in extra virgin olive oil, vinegar, and the remaining lemon juice until light and creamy.
- 7
Pour the warm cream over the artichokes, toss gently, and serve at room temperature.
💡 Tips and Variations
💡 Rich twist: Use toasted Sicilian almonds and sprinkle with grated tuma cheese for a melty, indulgent touch. For perfect cooking, steam the artichokes to keep their vibrant green colour. 🔄 Vegan option: Omit anchovies and replace with a teaspoon of Sicilian miso or olive paste for umami depth. Clean the artichokes as usual. Finely chop almonds and onion, sauté in olive oil, add the diluted flour and cook the cream, strain, whisk in vinegar and lemon, then serve over the artichokes. 🧪 Umami hint: A pinch of saffron dissolved in the cooking water enhances aroma. For gluten-free, substitute plain flour with chickpea flour. Slow cooking works wonders to blend flavours gently without breaking them down.
📦 Storage
Keep covered in the fridge for up to 2 days; bring to room temperature before serving.
🍷 Pairing
Pair brilliantly with a crisp Sicilian Etna Bianco to bring out the creaminess of the almonds and freshness of the artichokes. Alternatively, a local Grillo or a Ligurian Vermentino offer a delightful mineral contrast.
This dish is a lovely celebration of Sicilian flavours, effortlessly combining creaminess and freshness in every bite. Give it a go at home — it’s sure to impress whether as a starter or on the side. Don’t forget to share it with friends and family; dishes like this are made all the better when enjoyed together around the table.
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