Clay's Kitchen : Moroccan Recipes

Moroccan Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Al Khurshoof (Marinaded Artichokes)

Recipe from: Cookgirl
Servings: 16 to 20

Marinated Artichoke Appetizer from Morocco. The Arabian Delights by Weiss-Armush. English: artichoke, Spanish : alcachofa, Arabic: al-khurshuf. Works beautifully as part of a mezzeh; or in the manner of Spanish tapas.

16 to 20 ounces fresh artichoke hearts

For the Dressing:
1 clove garlic crushed with salt
¼ cup olive oil
2 tablespoons lemon juice
1 teaspoon sumac
¼ teaspoon dried tarragon
¼ teaspoon ground middle eastern red pepper

Whisk the dressing together in a non-reactive bowl and set aside.

For Garnish:
¼ cup fresh cilantro, mince

Cut the prepared artichoke hearts in half or quarters, depending on size. Arrange the artichoke hearts on a serving platter.

Notes:

  1. I used fresh baby artichoke hearts from Trader Joes. Personally I would not recommend canned but frozen will work.They were stripped of their outer leaves then steamed until tender. The artichokes were then drained and set aside to cool before adding the dressing.
  2. Middle Eastern red pepper powder is usually aleppo or Turkish but you can sub 4 parts sweet paprika to 1 part cayenne. Also, I've read several sources online that ancho chili powder will work, too. If you really hate cilantro, substitute fresh flat leaf/Italian parsley.


Search for Recipes, Search using Google, or Return to Cookbook Index